Tuesday, January 18, 2011

Farm Fresh Eggs Part 1 - Baked Eggs with Pan Au Levain croutons, sausage and spinach

I saw this recipe for Baked Eggs over at Use Real Butter. I love her snarkiness. Just read her about me section and you'll see why I love her :)

So I have these gorgeous (see photo) Farm Fresh Eggs from Rehobeth Ranch that I purchased at the Chestnut Square Farmers Market and have been dying to do something with them. I also purchased a Pan Au Levain from the Village Baking Company.

Baked Eggs with Pan Au Levain croutons and Spinach

Preheat oven to 375
Buttered two ramekin bowls.
laid small amount of chopped spinach to bowls.
broke each egg one at a time in to a seperate bowl to which I then poured, one each, gently in to the ramekin careful not to break the yolk.

In a separate pan, I sauteed some onions, sage, thyme, salt and pepper with a 1/2 pound of extra lean ground pork to make a homemade sausage mixture.

Once this was cooked through, I placed some to the side of the egg yolk in the ramekin. I diced 4 large Pan Au Levain 1x1 inch 'croutons' coated with some olive oil and placed gently on top of the ramekin, careful to avoid the yolk.

Bake until whites are set - about 15-20 minutes. I know you can also set your broiler and place the ramekins 6 inches from the top for about 5 minutes but you risk missing the proper time to remove by cooking too fast if you aren't babysitting it. Try it out and see what works for you.

All I can say is that the way the Pan Au Levain soaked up the yolk was like butta.


Faith said...

Thanks so much for the sweet comment you left on my blog! I'm a huge fan of eggs and this looks wonderful, especially with the spinach. And I agree, bread soaked with runny yolk is pretty amazing!

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