Come on, how cool is it that you can make, grow, forage and find great food and put it all together in one dish. I know there is at least one person who understands me and he has a Shared Appetite (playing link tag, stay with me). But anyway, I guess that is it really, and all I can say is that I had a lot of fun with this recipe. The only thing that could have made this even better was if I woke up, walked outside and grabbed a few fresh eggs from under a chicken (one day it will happen, just not today).
Baked Eggs with Asparagus, Ramps, Goat Cheese and Pea Shoot Almond Pesto
1/2 cup milk (I used goats milk)
3-4 oz goat cheese, sliced into four rounds
Extra Virgin Olive Oil
4-5 ramps (read more about ramps Here)
4-5 small asparagus spears
freshly ground black pepper
*Pea Shoot Almond Pesto (see note below)
Preaheat your oven to 400° F. Brush the insides of four large ramekins with olive oil and place them on a baking sheet. Add two tablespoons of milk into the bottom of each ramekin. Place a slice of goat cheese into each ramekin, smushing it a little if you want. Cut the leaves off of the ramps and reserve the bulbs for later. Place two or three ramp leaves against the sides of each ramekin (See picture above).
Thinly slice the white ramp bulbs and slice the asparagus on a diagonal. In a small saucepan over medium high heat saute the ramps and asparagus in a little bit of extra virgin olive oil until they become bright green and fragrant, about 4-5 minutes. Spoon the warm ramps and asparagus into the ramekins, dividing it up evenly. Reserve a little bit of the saute for on top (if you want it to look all pretty). Crack two eggs into each ramekin and sprinkle on the remaining sauteed ramps and asparagus. Bake for 20-25 minutes or until the egg whites are set. Sprinkle with freshly ground black pepper and serve your baked eggs immediately. Note: You could easily divide this recipe to make two or even one serving if you like.
*I used Aran Goyoago's Pea Shoot and Almond Pesto recipe (pg. 156) excatly so I didn't feel that I could post the recipe for it. You can find it in her book Small Plates Sweet Treats which I definitely recommend picking up (It is essentially pea shoots, almonds, garlic, parmesan cheese, salt, pepper and olive oil)