Farm Egg Baked In Celery Cream Recipes

FARM EGG BAKED IN CELERY CREAM

Steps:

• 1) Preheat oven to 350 degrees F. 2) In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper, and herbs together until hot. 3) Turn heat off and allow to steep for 15 minutes. 4) Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. 5) Taste the cream for seasoning, and adjust as needed. 6) Carefully spoon the warm cream over each egg just until the egg is covered. (It's okay if the egg yolk is protruding slightly across the top.) 7) Bake the dishes in a 350 degree F oven for 5 to 6 minutes. 8) Check closely to make sure the whites are setting up, but the yolk is still soft. 9) Then turn the oven to broil, and with the door propped open, heat until top begins to brown. 10) Pull immediately and allow to rest for 1 minute before serving. 11) Serve with warm crusty bread that has been brushed with olive oil. 12) Excellent for brunch with a crisp salad and seasonal fresh fruit, or for dinner alongside slow-braised beef and sautéed greens.

FARM EGG IN CELERY CREAM

Steps:

• Instructions: Preheat oven to 350 degrees F. In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper and herbs together until hot. Turn heat off, and allow it to steep for 15 minutes. Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. Taste the cream for seasoning, and adjust as needed. Carefully strain the cream, and gently press on the solids, then spoon the strained cream over each egg just until the egg is covered (it's OK if the egg yolk is protruding slightly across the top). Bake the dishes in a 350 degrees F. oven for 5 to 6 minutes. Check closely to make sure the whites are setting up, but the yolk is still soft. Then turn the oven to broil, and with the door propped open, heat until the top begins to brown. Pull immediately and allow it to rest for 1 minute before serving. Serve with warm crusty bread that has been brushed with olive oil.

EGG BAKED IN CREAM

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
• Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.