It doesn't get any better then this!  Baked eggs with fresh asparagus, foraged ramps, homemade goat cheese and topped off with a pea shoot almond pesto (from homegrown pea shoots of course).  Label me a localvore if you must, call me an über foodie even though the term foodie is über uncool lately.  So I might just be a little complicated, a bit demanding, and perhaps a tiny bit pretentious at times, but this is what I love to do.  Everyone has that certain something they choose to devote their "free" time to and mine just happens to be making cheese, growing greens, reading food blogs, and dreaming about having my own chickens on small farm in Jersey (I said it was a dream ok).  Is this dish overly complicated and would anyone else be able to make it? Of course it is and perhaps they might, but that is not the point. This is what I love to do and what I devote my time to, so here it is: my breakfast this morning! 

    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

Inspired by Aran Goyoaga's baked eggs with olive oil- poached tomatoes, coppa & brie in Small Plates Sweet Treats

Serves 4

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
8 eggs
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)
 


Comments

04/25/2013 1:20pm

What a lovely post and amazing clicks!

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04/25/2013 1:29pm

Thanks so much :)

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04/25/2013 4:48pm

I'm not a big breakfast person but man... this is making me want to eat breakfast really, really bad. It looks absolutely divine! That's Spring in a ramekin right there! ...now if only I could find me some ramps and asparagus. Maybe I'll drive out to a farm out on the east end this weekend to see what they have.

And I can totally see you getting yourself a couple of chickens... c'mon, do it. Do it. You know you want to. Do it. (I figure a little positive peer pressure might help you follow this dream, haha).


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04/25/2013 5:06pm

Hey Chris, Definitely check out that farm..I've noticed everyone posting that they got asparagus now!!!

Appreciate the peer pressure! Only thing is I need to get a bigger yard in a town that will either allow chickens or not be able to find out about my chickens (they are not exactly allowed in most of New Jersey). I'm working on it though ;)

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04/27/2013 9:13am

Gorgeous photos! And I totally get it. My favourite meals ever are when I'm back visiting my family home on the west coast of Canada. I walk into the garden and see what veggies are ripe for the picking. I walk up the street to the egg lady and grab a dozen, leaving a few dollars in the honesty box. My brother pulls in the crab traps, and my mom bakes fresh bread. Everything gets eaten together sitting outside, and it's just the most perfect meal. Asparagus hasn't appeared where I live yet, and I'm not sure that we get ramps here, but when the spring veggies start to make their appearance these baked eggs are high up on my list! Thanks for the recipe :)

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04/28/2013 12:18pm

Hi Katie, That sounds like a perfect day! I don't know why but eating outside just makes everything taste better right :) -Sandra

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05/01/2013 1:43am

This looks like my perfect breakfast! I'm finally going to the market on Saturday after the winter hiatus. Fingers crossed that there will be some asparagus and ramps and these baked eggs are definitely getting made asap.

p.s. I, too, dream of chickens. *sigh*

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05/02/2013 12:10am

Hope you find some Sofia...good luck!!!

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05/02/2013 2:18am

Yum! These are the most beautiful baked eggs I have ever seen. Can't wait to try them this weekend :)

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05/02/2013 11:56am

Thanks Brooke, please let me know if you like them!

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