Farmers Market Spring Egg Bake

It’s been a couple of productive weeks working in the garden and I’ll be posting an update about the progress soon.  While it will be a while before I can actually enjoy any spring goodness from my own garden, I’m lucky enough to have an excellent farmers market nearby.  Most of the vendors are from a large Amish community and they offer everything from beautiful baked goods to perfect cuts of grass fed beef, free range chickens and eggs, and picture perfect produce.

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.

You know you’re going to have some ham left over from Easter brunch so print this recipe out and be sure to make it soon!

Here’s what you’ll need:

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.

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 heavy cream.

Bake 12-15 minutes rotating pan halfway through or until desired doneness.  Enjoy and Happy Easter!

Farmers Market Spring Egg Bake

 

Print

Prep time

15 minutes

Cook time

12 minutes

Total time

27 minutes

 

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.

Author: Brett@MisterMartha.com

Recipe type: Brunch

Serves: 2

Ingredients

• 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

Instructions

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.

Notes

Assemble in advance, cover and refrigerate until ready to bake.

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For other Easter ideas, you may also like:

White Chocolate-Pretzel Easter Egg Nests

Easter Egg Paintbrush Cookies

How to Dye Easter Eggs with Everyday Pantry Items

Lemony Watercress Salad with Wild Rice, Asparagus, Mushroom & Poached Egg

Egg Shell Seed Pots