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About the Dish

  • Shallot

    Shallot

  • Celery

    Celery

  • Butter

    Butter

  • Arugula

    Arugula

  • Eggs

    Eggs

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Thyme

    Thyme

  • Ground Parmesan

    Ground Parmesan

  • PeachDish Salt

    PeachDish Salt

  • Panko

    Panko

  • Crusty Bread

    Crusty Bread

METHOD

1
Rinse and dry fresh herbs and vegetables. Preheat oven to 375° F. Prepare your 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). Divide half the arugula between the bowls, saving remaining arugula for salad. Sprinkle shallot/celery mixture over arugula.
4
Make 2 shallow nests in the center of each dish. Crack 2 eggs into a small bowl, and carefully pour into the indentation of 1 dish. Repeat with remaining 2 eggs and dish. Drizzle each with 1 tablespoon cream. Place bowls on 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 prepare bread crumbs: In a mixing bowl combine bread crumbs, thyme, cheese, 1/4 teaspoon black pepper, 1/4 teaspoon PeachDish Salt and 2 teaspoons olive oil. Mix thoroughly.
6
Remove baking sheet from oven. Sprinkle bread crumb mixture over eggs. Place bread slices on the baking sheet next to bowls, and return baking sheet to oven. Cook until bread is toasted and whites are fully set, about 4 minutes. The yolks should still be soft and a little runny. (If a firmer yolk is desired, cook 1-2 minutes longer.) Remove pan from oven, and allow to cool 3-4 minutes.
7
Divide remaining arugula between 2 plates, and drizzle with remaining 1/2 teaspoon olive oil and a light sprinkling of PeachDish Salt. Serve with eggs and toast, and enjoy!