baked eggs with herbs
photo by Jennifer Johnson
Remove any excess water from sauté pan after cooking vegetables to keep the eggs from having too much liquid in the dish.
1/2 small zucchini, end trimmed
Kosher salt, to taste
4 large eggs
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 small onion, thinly sliced
Freshly ground black pepper, to taste
2 ounces fresh baby spinach
1 teaspoon minced fresh chives
1 tablespoon minced fresh flat-leaf Italian parsley
1 tablespoon heavy cream
Freshly grated Parmigiano-Reggiano, to taste
- Using large holes of a box grater, grate zucchini. Place in a bowl and toss with 1 teaspoon salt. Allow to sit for 10 minutes. One handful at a time, squeeze out as much water as possible from zucchini (do this twice) and set aside (you should have approximately 1 cup grated).
- Preheat broiler to high. Place 2 shallow, oven-safe gratin dishes on a baking pan and set aside.
- Carefully crack eggs into 4 separate little bowls, keeping yolks intact (you won’t be cooking in these dishes but you’ll want eggs cracked and ready to go before you start).
- In a large nonstick skillet, add butter and oil and cook over medium heat. Add onion and zucchini and cook until softened, about 5 minutes. Season with salt and pepper. Add spinach and cook just until wilted, about 2 minutes. Stir in chives and parsley. Remove from heat and allow to cool.
- Divide zucchini mixture evenly among dishes. Place 2 eggs on top of each (without breaking yolks). Top each with 1/2 tablespoon heavy cream, followed by Parmigiano-Reggiano.
- Place pan under broiler and cook for about 5 minutes, until whites of eggs are almost set (check eggs after 2-3 minutes and loosely cover dishes with aluminum foil if top is getting too browned). Remove from oven and allow to cool for about 30 seconds (eggs will continue to cook after you remove them from oven). Serve warm with toast for dipping.