|2 servings||calories per servings 510||protein serving 26 g||carbs per serving 42 g||total fat per serving 26 g|
Baked, or “shirred”, eggs make a delicious, homey meal – especially when you add a little half-and-half, celery and peppery arugula to enhance their rich flavor. It’s served with thick rustic bread on the side to soak up every last drop. This brunchy dish can be whipped up in about half an hour, so it’s not too much for a lazy Sunday morning or busy weeknights when breakfast is the only way to go.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Move oven rack to center position. Heat oven to 375° F.
• Peel, halve and thinly slice shallot.
• Halve celery lengthwise, and thinly slice crosswise.
• Pick and chop thyme leaves.
• 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.
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 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.
While eggs cook:
• 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.
• 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.
• 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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...