Farmers Market Spring Egg Bake
Prep time
Cook time
Total time
Whether you like your yolks hard-cooked or warm and gooey, this farmers market inspired easy baked egg recipe is certain to please — you can’t go wrong with simple, straightforward ingredients in this classic French dish. My “Farmers Market Spring Egg Bake” is as easy as it is delicious and can be assembled in advance then popped into the oven and ready in less than 15 minutes.
Recipe type: Brunch
Serves: 2
  • 1 tablespoon unsalted butter, plus additional for ramekins
  • kosher salt and freshly ground black pepper, as desired
  • 3 red skinned potatoes, cubed
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced garlic
  • 1 small shallot, thinly sliced
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons chopped hot pepper (I used a cayenne and jalapeño combination)
  • ¼ cup cooked ham, cubed
  • 10 thin asparagus spears, cut into bite-size pieces
  • 2 large eggs
  • 2 tablespoons heavy cream
  1. Heat oven to 350 degrees. Generously butter 2 shallow dishes or ramekins; set aside.
  2. Bring a pot of salted water to a boil, add the diced potatoes, and cook 5-8 minutes until almost cooked through. Remove from heat, drain, and set aside.
  3. Meanwhile, heat olive oil and butter in a medium skillet over medium-high heat. Add garlic and shallot and sauté until softened, about 2 minutes. Add green and hot peppers, ham, and drained potatoes; cook until heated through and potatoes begin to brown. Add the asparagus and cook for an additional minute until the asparagus is bright green.
  4. Remove pan from heat and divide mixture into 2 shallow dishes or ramekins. Make a slight indentation in center of mixture and crack egg into the indentation. Drizzle each with 1 tablespoon of cream. Sprinkle with salt and pepper as desired. Place dishes on a baking pan.
  5. Bake 12-15 minutes rotating pan halfway through or until desired doneness.
Assemble in advance, cover and refrigerate until ready to bake.
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