Baked Eggs. Eggs in Cocotte. Shirred Eggs. An egg by any other name would be as yummy.
And what did we ever do before farmer’s markets? This week is Farmer’s Market Week, and I’m a believer!
In honor of Sneak Some Zucchini on to Your Neighbor’s Porch Day tomorrow I am sneaking some zucchini into a breakfast dish. Whaaaa??? Zucchini for breakfast??? Trust me on this one – yummy and easy and garden fresh! Baked eggs are yummy and easy to make, and I love this pretty presentation with the zucchini wrapping around the eggs.
I did a spinach and ricotta base for the eggs, then placed a long zucchini slice around the edge of the ramekin and cracked an egg into the middle. Simple. Pretty. Delicious. And a bonus: helps get rid of zucchini!
If you have a ton of the green squash lurking in your garden, or if your neighbor sneaks some on to your porch, I highly recommend
50 Amazing Zucchini Recipes over at Kalyn’s Kitchen. She always inspires me – especially this time of year with my garden overflowing!
– posted by Donna
ZUCCHINI SHIRRED EGGS
Total time 30 minutes
1/2 cup low fat ricotta
1/4 cup low fat plain Greek yogurt
2 tablespoons grated Parmesan cheese
2 cups diced fresh spinach
1/4 teaspoon nutmeg
2 medium zucchini, sliced lengthwise 1/4 inch thick planks (you will need 12 planks)
7 large eggs, divided
1/4 cup grated gruyere cheese
Salt and pepper as desired
Preheat oven to 350 degrees.
Brush 6 one-cup ramekins with vegetable oil.
Mix together the ricotta, yogurt, Parmesan, one egg, spinach and nutmeg and divide this mixture and spoon into the bottom of each of ramekin.
Take two planks of zucchini and place them around the inside edge of each of the ramekins. Crack one of the remaining eggs into each ramekin. Sprinkle a little of the gruyere cheese on top of eggs. Sprinkle lightly with salt and pepper.
Bake for 20 to 30 minutes, depending on how firm you like your egg yolks.
I was inspired by other fabulous bloggers: