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About the Dish

  • Shallot

    Shallot

  • Celery

    Celery

  • Butter

    Butter

  • Arugula

    Arugula

  • Eggs

    Eggs

  • Half-and-Half

    Half-and-Half

  • Pullman Bread

    Pullman Bread

  • Panko

    Panko

  • Thyme

    Thyme

  • Parmesan Cheese

    Parmesan Cheese

  • PeachDish Salt

    PeachDish Salt

METHOD

1
Heat oven to 375° F. MISE EN PLACE Peel, halve and thinly slice shallot. Halve celery lengthwise, and thinly slice crosswise. Pick and chop thyme leaves.
2
Place a sauté pan over medium heat, and add 1/2 teaspoon olive oil. Add shallot and celery. Cook, stirring, until they start to become translucent, 4-5 minutes. Remove from heat, and set aside.
3
Butter 2 ovenproof small bowls or ramekins (if you don’t have 2 bowls that you are certain are oven safe, use the provided disposable baking dishes).
4
Divide half of arugula between dishes, saving remaining arugula for salad. Sprinkle shallot/celery mixture over arugula. Make 2 shallow nests in the center of each dish. Crack 1 egg into a small bowl, and carefully pour into 1 “nest”. Repeat with remaining 3 eggs and 3 nests. Drizzle eggs with half-and-half. Place baking dishes on a baking sheet, and carefully place on middle rack in oven. Bake until egg white is mostly opaque, 12-16 minutes.
5
While eggs are cooking, toast bread as desired. In a mixing bowl combine panko, thyme, Parmesan, 1/4 teaspoon black pepper, 1/4 teaspoon PeachDish Salt and 2 teaspoons olive oil. Mix thoroughly.
6
Sprinkle bread crumb mixture over eggs. Cook until whites are fully set, about 4 minutes. The yolks should still be soft. (If a firmer yolk is desired, cook 1-2 minutes longer.) Remove pan from oven, and cool 3-4 minutes. Tip: To prevent burns and improve your aim, remove baking sheet from oven before topping eggs with bread crumbs.
7
Divide remaining arugula between 2 plates. Drizzle with remaining 1/2 teaspoon olive oil, and sprinkle with PeachDish Salt to taste. Serve with eggs and toast, and enjoy!