It's fitting that I'm thinking of new things at this time in the year, when farmer's markets are reopening and little green shoots are arriving in CSA boxes. The best thing to do with those tender greens is to treat them very gently, if at all. Better yet, pair them with a perfectly cooked egg. I love this recipe for parmesan baked eggs from Pinch of Yum because it's simple and quick, yet it feels decadent to dip toasts into rich orange egg yolks. All it needs are some lightly dressed spring greens for a well-rounded dinner.
Parmesan Baked Eggs
from A Pinch of Yum
Pay close attention to the tops of the eggs and try to stick to the time recommendation. They may not seem done, but don't overcook as you don't want the yolks to get hard. The eggs will continue cooking a bit as they sit.
1/2 tbsp butter
1/2 tsp oil
1 shallot, minced
1 tbsp fresh rosemary, minced
1/2 tbsp fresh thyme, minced
1/2 tsp Kosher salt
6 eggs
1 tbsp heavy cream (or half and half)
freshly grated Parmesan cheese
In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
Preheat the oven to 375. Place a small pat of butter (about 1 tsp) in the bottom of each of 3 ramekins. Place in oven until butter is melted.
Remove ramekins from oven, add 1 tsp of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the her mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper and sprinkle with cheese. Serve with broiled hearty bread rubbed with a garlic clove on both sides.
