Baked Eggs: the final 2012 dark days challenge
It’s amazing to think back to November when I signed on for the dark days challenge; I had no idea then how much I would get out of this simple challenge to cook one completely SOLE meal a week. I thought it would be hard, and it wasn’t really. I’m fortunate to live in an area that produces a variety of whole foods year round. I didn’t realize how much it would open my eyes though! I have learned so much about what grows seasonally in Virginia, and have really started thinking more consciously about where all of my food originates…and what it means for me to eat it.I wanted to make something special for the last dark days challenge of 2012 to sign off in style. The last meal also happened to be a challenge: local breakfast. This coincided with me seeing a few variations of baked eggs in other food blogs I’d been reading. Since I’ve never baked an egg, I thought that would be nice. And I had bought some wonderful Canadian bacon from the Maple Avenue Market, but didn’t know what to do with it. The idea of bacon baskets for my eggs was born!
The greens were from the last batch of radishes I harvested this weekend, as was the enormous radish. The mushroom was the second half of a portabella I had left over from Sunday night dinner (which I will post about when I have a few minutes). Finally, the Chipotle seasoning is the Bragg’s seasoning I’ve been using all winter—great stuff. The hot sauce came from our trip to the Bahamas last year, and man is it spicy!
A general note: you could really use anything you wanted as the veggie part of this meal. I like using what is on hand. I always get a bit of a thrill making a gourmet meal that does not involve a trip to the grocery store (or garden). These would make a great fancy brunch meal. Baking the eggs is much easier than poaching, but to me tasted the same. The end product tasted a lot like Eggs Benedict/Florentine, just without the sauce. Overall, a great last DDC meal!
Recipe: Baked Eggs with Canadian Bacon Cups
Summary: An Eggs Benedict style breakfast with out the need to poach!
- Greens (I used radish greens)
- Olive oil
- Mushrooms (I used portabella)
- ¼ tsp chipotle seasoning
- Canadian bacon
- Hot sauce
- Preheat the oven to 350°.
- De-steam and rough chop the greens. Heat about one tablespoon of olive oil in a large skillet. Add the greens, stir, and cover. Let cook until wilted, about 6 minutes.
- While the greens cook, dice the radish and mushroom.
- Heat a tablespoon of olive oil in a smaller skillet. Add the radish and sauté until tender, about 4 minutes. Add the mushrooms, salt and pepper to taste, and the chipotle seasoning. Continue cooking until the mushrooms are tender, about 2 minutes.
- Place the Canadian bacon in muffin cups, forming it as a little cup. Depending on the bacon you’re using, you may need two slices (the bacon in this recipe required two pieces for each cup, but they fit perfectly). If you’re making fewer than 12 eggs, space them out in the cupcake pan and fill the empty cups with a little water. This will help with even cooking.
- Spoon a small layer of greens in each cup, followed by the mushroom mixture. Top each with an egg, being careful not to break the yoke. Top the egg with a drop of hot sauce (optional).
- Bake for about 20 minutes—until the white is cooked through but the yolk is not.
- To remove from the cupcake pan, run a knife around the side of the cup and gently use the knife to lift the egg out. The egg basket will be firm enough to do this without everything falling apart, although you should probably have the plate close by for a quick transfer.
- Serve with buttered toast.
I didn’t note quantities because that will depend on how many eggs you’re making.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet tags: High protein
Number of servings (yield): 1-12
Copyright © Susan Rose.