If you’ve been out and about the blogsphere recently one thing is pretty clear – this week has pretty much been about eggs.
Which isn’t surprising since eggs are synonymous with Easter – candies are shaped like them, we fill little plastic ones with said egg shaped candy and we hide them for children to hunt… and happily pilfer a few when the kids are looking … right?
So I’m sure it’s no surprise that my recipe today features…. eggs!
But not just “any” eggs. A couple of weeks ago we had a little blogger get together and Kim from Rustic Garden Bistro brought each of us a cute little bag of gorgeous eggs from “her girls”. Looking at them I knew that I just had to come up with something special to make with them.
Honestly, aren’t they beautiful??
I was also thinking about what would be a great Easter morning dish. I wanted something that was a little different from the usual scramble or poach .. and I also wanted it to be easy. A few years ago I saw a dish that was like a shirred egg except that the whites were beaten and rose up like a souffle with the yolk perched in the center . I thought they were beautiful and scribbled down a description in my notebook. This was the perfect opportunity to try them and see what I thought.
It took a couple of tries to work out the finer points – and they were “eggxactly” (sorry, couldn’t resist!) what I was hoping for.
Looking for some ideas for things to go with these eggs? Here is a great Easter/ Spring Brunch Menu!!
Happy Spring Everyone!!!
Eggs In Nests
Sparking wine/Orange Juice/Coffee/ Tea
- 4 large eggs, at room temperature
- salt and pepper
- ¼ tsp. cream of tartar
- ¼ tsp. freshly grated nutmeg
- ¼ cup finely shredded gruyere or parmesan cheese
- 2 Tbsp. milk or heavy cream
- 2 tsp. olive oil
- 2 tsp. minced fresh thyme
- ½ cup diced, seeded tomatoes
- ½ cup diced canned artichoke hearts
- Pre heat the oven to 325 degrees. Spray 4 small ½ cup ramekins with cooking spray. Set aside. In a small bowl combine the thyme, artichoke hearts, tomatoes and olive oil. Season with salt and pepper. Divide mixture among the ramekins. Fill a small bowl with cold water. Separate the eggs, placing the yolks in the bowl of cold water. In the bowl of an electic mixer fitted with the whisk attachment. , add the egg whites, salt, pepper and the cream of tartar. Beat the egg whites until stiff peaks form - about 5 to 7 minutes. Slowly beat in the cheese.
- Mound the whipped egg whites into the four ramekins (the egg whites will be higher than the edge of the ramekin. Using a small spoon, make an indentation in the top of the egg whites to hold the egg yolk. Using your fingers, gently remove each egg yolk and place in the indentation. Drizzle a little milk or cream over the egg yolk and season with salt and pepper. Place the ramekins on a rimmed baking sheet and bake for 10 - 12 minutes or until whites are golden and egg yolk is barely set. Serve immediately!
- Although you can't bake the eggs ahead of time, you can separate the eggs, cover, and refrigerate the day before as well as assembling the vegetables the day before - just cover and refrigerate.