Welcome to the last Foodie Friday of March, dear reader. March is supposed to come in like a lion and out like a lamb. I believe March has maintained its ferocious bite. However, I hope the high winds, cold rains, and unsettled weather patterns will settle down into a much more pleasant routine once we make it through the weekend. I am excited to see a forecast of seventy degrees next week.
With the longer days, my chickens are once again laying eggs. I am getting an average of eight to eleven eggs per day. Currently, we have four dozen eggs in our refrigerator. With an overabundance of eggs, I find myself looking for ways to use and enjoy them. I have made some new dietary changes, and baking is no longer an option. The Bibbed Wonder and I eat a regular diet of scrambled eggs and kimchi for our lunch—however, one tires of scrambled eggs with spicy fermented cabbage rather quickly.
Yesterday, I tried my hand at making French-baked eggs. Making French-baked eggs is more simplified than making a poached egg. Baking eggs takes less attention, several servings can be made at once, and the outcome is delicious. I served French-baked eggs with bacon and a spinach salad. It was a quick and delightful meal to be put into my regular meal rotation.
French Baked Eggs
Ingredients:
-Eggs
-Heavy Cream
-Salt
-Pepper
-Parmesan Cheese
Directions:
-Preheat the oven to 425 degrees
-Spray a muffin pan with olive oil
-Crack one egg into each muffin cup, being careful not to break the yolk
-Top each egg with 1-2 Tbls. of heavy cream
-Sprinkle each egg with salt, pepper, and Parmesan cheese
-Bake in a hot oven until the desired doneness
-For a runny yolk, bake for 6-7 minutes
-For a firm yolk, bake 8-9 minutes
-For a solid yolk, bake 10 minutes
Serve immediately. I pared our eggs with The Bibbed Wonder’s pasture-raised bacon and a spinach salad to round out the meal. French-baked eggs would also be delicious, served traditionally with toast or an English muffin.
I prefer this method to poached eggs because it requires less attention. Inevitably, I overcook poached eggs. Every. Single. Time. Anything that requires my undivided attention while multitasking is doomed to fail. However, baked eggs were refreshingly simple and delicious. If one does not eat the yolks, like my favorite human bean, it is easy to bake just egg whites.
I hope you enjoy this simplistic and delicious meal. On the last Foodie Friday of March, stay safe, be smart, eat simple and delightful food, and keep washing your hands.
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