Baked Eggs with Spring Vegetables

Father’s Day is around the corner, and perhaps like many of you, I’m mulling over special Dad’s Day breakfast menu options. Which got me thinking about the awesome brunch my crew made for me a month ago, in honor of Mother’s Day, featuring Baked Eggs with Vegetables. All you need to pull off this gorgeous and delicious dish is spring/summer produce (asparagus, fava beans, tomatoes and green beans are excellent options) and about 15 minutes of your time. Plus a large skillet (or two, depending on how many you are making). Throw in some good bread or roasted potatoes plus the requisite Bloody Mary/mimosa/fancy cocktail, and you are on your way.

I also happen to appreciate that this dish satisfies anyone who is fussy about their eggs (namely, my children). You have total control over cooking time and thus how “done” the whites and yolks become. It’s fairly easy to end up with perfectly cooked whites and gorgeous runny yolks, which is my personal preference.

Preparation

Inspired by Esperanza Pallana of Pluckandfeather.com

4 servings per 12″ (oven-proof) skillet

Preheat broiler

Rough chop a combination of spring/summer vegetables – green beans, asparagus, mushrooms, tomatoes, summer squash, any mix you have on hand. Finely chop 1-2 cloves of garlic.

Heat olive oil in pan and gently saute garlic. Turn heat to medium-high, add vegetables and cook for 2-4 minutes, until they soften and brighten in color. Clear open a few spaces for eggs and break in the pan (you should have room for 3-4 eggs in a 12-inch skillet). Fry them sunny side up for a few minutes until the bottoms set. Place the pan under the broiler for 1-2 minutes until the whites firmed on top, but the yolk is still runny (or leave them in a bit longer if you prefer hard yolks). Season with salt and pepper and serve.

This is for all the amazing Dad’s out there, including my own!

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