We have, I kid you not, 18 baby chicks in our basement. They are Jason and I’s + our friend’s egg investment plan. We each get 9 each–4 of mine are broilers. So for Jason and I, we will have our own little flock of 5 layers. I wrote about them in the April/May issue of the Craft Leftovers Zine.
I’m looking forward to having 3-5 fresh eggs daily in just 3 months time, which has me thinking about all the wonderful things I can do with homestead fresh eggs!
Two weeks ago I went to the Cafe with my friend and we had a dish I had never dreamed existed: Baked Eggs!
Their amazingness is a combo of their simplicity to make and deliciousness to eat. Because I have my herb garden going and a few first delicious tomatoes, this dish is almost 100% out of the garden – just the milk and eggs are from the local co-op. Here’s how I make mine.
Little Woods Homestead Baked Eggs
- 2 fresh eggs
- 1 Tablespoon fresh herbs of choice – I like thyme and chives. Pick your favorite.
- Salt and pepper to taste
- 1 Tablespoon crumbled feta cheese
- 1 Tablespoon ricotta cheese
- 2 Tablespoons whole milk (or half and half will work)
- Spinach or other green that’s tasty sautéed – even some chopped asparagus would work well
- Optional – diced red onions and bacon
Step one: Chop up your spinach or greens of your choice and place them in the bottom of a little cassorolette and pour the milk over the green. A mini bread pan could work well too.
Step two: Crack the two eggs and put them side by side over the greens.
Step three: Sprinkle the herbs over the eggs along with the salt and pepper. Sprinkle the cheese on top.
Step four: Bake at 375 degrees for 15 minutes.
Let it cool a little bit, crack the cheese and enjoy!
Until next time!