Monday, December 3, 2012

The precious few...

Eggs that is.
With three of our four hens molting and the days getting shorter we are only collecting 3 to 4 eggs per week instead of 3 to 4 eggs per day.  I needed to purchase eggs for the 1st time in over a year just to get the holiday baking started.  What had become a staple is now a special treat and the few organic eggs from our backyard flock deserves some special attention. I finally got around to experimenting with this dish I spotted in the NY Times Magazine a few weeks back and it couldn't have been simpler or more delicious.  The article only gives a hand drawn diagram for the dish but a little searching on the internet helped me figure out the rest and I am sure this is something I will make over and over.  I only had two eggs and I filled both egg cups with the same filling of pesto, egg, parmesan, chives and thyme.  I made one cup out of whole wheat bread (which ended up being a bit to sweet) and the other out of sourdough (which was fabulous and balanced).  The possibility for variation are endless and this is a complete little dish which can be made ahead and reheated for a quick weekday breakfast but would also be beautiful (and delicious) as part of a lovely Sunday brunch.  Here is the basic recipe:

Baked Egg Cups
pre-heat oven to 350
spray or grease muffin/popover tin
remove crust from a slice of bread and mold into tin
put in pesto or filling and then crack egg into the cup
sprinkle herbs and/or cheese on top
bake approximately 15 minutes or until egg is set


Celeste Kemmerer said...

We also have our own chickens. It had been some time since we had gotten young ones and they had pretty much quit laying eggs. I recently got myself some vegan cookbooks, so that I can still bake when my chickens are not laying and not have to buy eggs.

tangled sky studio said...

oh i can't imagine a christmas season without russian teacakes, thumbprint and sugar cookies. it takes me back to when i was little and i love that my kiddos may bake these same cookies once a year when they are grown and out in the world.