new beginnings: parmesan baked eggs

I have (finally!) finished my Master's degree, so now it's on to new frontiers.  Specifically, I will be a library media specialist in an elementary school this fall, and we're moving next month.  I'm also ready to reinvigorate this blog, if only to fill the gap in my time left by the absence of school work (good riddance!).

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.

summer at home

herbs (from left): cilantro, oregano, thyme, basil

I'm taking a needed break from Japan posts to revel in being at home. After a very busy first half of the summer, I've greatly enjoyed the past couple of weeks--shopping at our town's farmer's market, cooking with herbs from our backyard, reading on the back steps.

our "new" table & buffet: Matt's great-grandparents' set & his grandmother's tablecloth

Summer Bean and Tomatoes Bruschetta
from Simply Organic by Jesse Ziff Cool
Makes 12 servings

I halved everything and this made a nice light dinner for two along with a kale salad. I used a very nice Italian loaf from a Milwaukee-based bakery and a box of incredibly sweet mixed cherry tomatoes from the farmer's market. This really tastes like summer.

1 c miniature or cherry tomatoes, halved or quartered
1/2 small red onion, thinly sliced
1 garlic clove, minced
1/4 c sliced fresh basil
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
2 oz small green or wax beans (I used some of each), cut diagonally into 1/2-in pieces
12 thick diagonal slices whole grain or hearty Italian bread
6 oz fresh goat cheese, such as chevre
freshly ground black pepper (addicted to Penzey's four-peppercorn blend!)

Preheat the broiler. Bring a medium pot of water to a boil over high heat. (Note: If you're making this as an appetizer with a pasta dish, consider blanching the beans along with the pasta to conserve energy and water. Or if you're a real planner, blanch the veggies you'll need cooked for the week all at once and store in the fridge.)

In a large bowl, combine the tomatoes, onion, garlic, basil, oil, vinegar, and salt. Toss to coat well. Let stand for at least 15 minutes. Meanwhile, add the beans to the boiling water and cook for 3 minutes or until tender-crisp (I preferred them pretty soft so they were easier to eat in the bruschetta topping.) Drain and rinse with cold water. Add to the tomato mixture.

Place the bread slices on a broiler pan. Broil for 2 minutes, or until lightly browned on one side. Turn the slices and brush each with some of the juices from the marinated tomatoes. Broil for 2 minutes longer, or until browned. Remove the bread and place on a large serving platter, moistened side up. Divide the cheese evenly among the bread slices and spread over each.

Scatter the tomato mixture over the cheese and sprinkle with salt and pepper to taste.

what's been cooking

Matt and I are heading to Tokyo on Saturday. That means the next several blog posts will be about Japanese food, hopefully while we're still over there. Before we go, I want to clear out my stash of recently-cooked meals, especially before all the spring/early summer ingredients are gone. The following are all recommended recipes--some have a link to a recipe and some just have the ingredients listed. Enjoy!

strawberry chicken club sandwich

potato frittata with bacon

burger with horseradish havarti, bacon, caramelized onions, mayo, and greens on pretzel roll

asparagus panzanella

grilled chicken fajitas

mixed green salad with strawberries, grilled chicken, avocado, spring onions, and Bolthouse Farms mango vinaigrette

three-cup chicken with green beans (no photo)

spring greens

With all the restaurant posts I've made lately, one might think we eat out all the time. Here's a recipe to prove that we do still eat at home sometimes (or about 6 nights a week!). As things are starting to sprout again, I'm enjoying using fresh local veggies in my cooking. The asparagus and spinach are from the season's first farmer's market here in town. The eggs come from my school custodian's chickens, and the chives are from the art teacher's garden. I love spring!

Oh, and there are shots of a favorite "new" vintage dress.

vintage dress and shoes, Good Style Shop

tights, Target
teardrop necklace, thrifted

Green Goddess Frittata
from Anne Louise Gittleman

I halved this from the original recipe, which made two frittatas. It would be easy enough to double up again if you were cooking for company.

6 eggs, beaten
1/2 c cottage cheese
1 1/2 c chopped fresh spinach or asparagus
2 scallions, minced
2 tsp chopped garlic
handful chopped chives (optional--I just had them on hand)
1 tsp cumin
1 tsp butter

Preheat oven to 350 degrees. Mix eggs, cheese, veggies, and seasonings in a large bowl. Melt butter in an oven-safe skillet on the stove. Add egg mixture and cook for 3 minutes over medium heat. Place skillet in oven and bake for 10 minutes, or until eggs are just set.

what $40 at the farmer's market will get you

watermelon, apples, mixed baby lettuce, leeks, snap peas, red peppers, whole chicken, eggs, parmesan, sharp cheddar, poblanos, goat cheese

I think this will be a tasty week.