Recipe: baked eggs
Crunch. Crunch. Crunch. I plopped my skis down on the snow and looked up at the sky: blue bird day. I could see clouds of my breath billlowing out in front of me, slowly expanding and gently swirling up into the frigid air, illuminated by shafts of sunlight. A calm, brilliant morning – Christmas morning and perfectly silent. Ice crystals plastered every surface, glistening. I flared my nostrils and took a deep breath letting the cold crackle through my nose down into my lungs. I love winter.
plenty of good skiing to be had in the national forests
the winter sun throws long shadows
Jeremy and I spent the morning and part of the afternoon skinning up into the local mountains and then skiing back down. The wilderness was entirely ours. I love hitting a stride and going into auto-pilot while my mind runs in seven different directions, pausing only to exclaim “gorgeous!” at every view of the snowy high peaks that opened before us. At the end of the year it’s natural to take stock of what has been and what is to come. To reflect on the influx of people in your life and those with whom you have parted ways. Thinking about what was good and what wasn’t so good and how to improve upon it before starting our next lap around the sun. My quads burned and my sunnies were fogging up from the heat and sweat off of my face. It felt great.
At home, I made a small batch of Chinese potstickers for dinner and we had oranges as dessert. Simple is good. There were no presents, just presence… presence of mind and heart and the occasional belly rub (for Kaweah). It works for us.
glowing halo of clouds over james peak (sunset)
I’ve completed a few of those rag quilt projects over the weekend. My friend just had a baby boy and I swore to myself that I would not go to see him until I finished his baby blanket (incentive to really get it done). Now I can finally visit with him and he’s not even in college yet! Flannel rag quilts are so soft and warm – perfect for a December Colorado baby, don’t you think?
i hope he’ll love it until it’s threadbare
Buried in my stash of fabrics was a small metric ton of dark flannel left over from other projects which I decided to turn into a flannel rag quilt for our own baby. Labor of love. All quilts are a labor of love.
kaweah is a sucker for soft and cushiony things
Lately, I haven’t been much for cooking elaborate dishes. I don’t know about you, but when I’m cooking and shooting for the blog, I feel as if we are always eating something new. That’s fine except for one problem – we love a lot of the old recipes. I actually like how quickly I can cook something when I’m not shooting every damn step and washing my hands over and over and over again. In an effort to move toward simplicity, I have been drawn to recipes like baked eggs.
a little kale, bacon, cheese, and herbs never hurt anyone
finely chopped herbs mixed with the cheese
Several passing mentions of baked eggs in the twitterverse and on the blogosphere always piqued my interest, but it wasn’t until I turned the pages to the first recipe in Shauna and Danny’s latest book that two thoughts materialized in my head: 1) this is really easy and 2) why the hell haven’t I made this yet?
pouring eggs into buttered ramekins
I omitted the cream since lactose doesn’t play nicely with my GI tract and I had no idea what Taleggio cheese was. I’m a little ghetto compared to Danny’s cheffy sensibilities, so I subbed some Parmesan cheese and called it good. Oh but wait, I also had leftover bacon, sautéed kale, and some fresh herbs on hand. Of course they’d go well with eggs – who doesn’t? The humble egg is the rock of every party. They aren’t volatile, they won’t get drunk and cause a row, they will stick with you through the night and walk you home. When you get to know the egg a little better, you discover that it’s really quite talented, a good listener, and won’t embarrass you in public. Reliable. Special. Delicious.
what a smiley egg!
It wasn’t clear to me that Jeremy would go for baked eggs because he has this fear of runny yolks, but he loved it. Gobbled it down. The versatility of this dish is due in large part to the eggs – because you could toss almost anything in there and it would be awesome. I mean, it’s like an omelette except it’s better because of the runny yolk and all! The greens and herbs really cinch it for me. It’s so ridiculously simple to throw together and yet elegant enough to serve to guests. And it’s not limited to brekkie food either. Serve it for lunch, serve it for dinner.
you can take eggs home to meet the folks
a hybrid of Ina Garten’s herbed baked eggs and Gluten-Free Girl and the Chef‘s baked eggs recipe
1 tbsp unsalted butter, softened
1/4 cup Parmesan cheese, grated
1/2 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1 tbsp fresh parsley, minced
4 strips bacon, cooked and crumbled
1/4 cup kale, sautéed and chopped
salt and pepper to taste
Heat oven to 375°F. Butter four ramekins. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle bacon, kale, and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins (uh, I found this out the first time around). Serve immediately.