Lately I have been trying to make sure that we eat less meat and also that I don't waste the rather expensive organic eggs we pick up at the store. To that end I decided to try another take on the Baked Eggs with Mushrooms, Onion, and Croutons that I made a month or two back. I was planning on making some roasted asparagus to go with the shark fillets that I just wrote about, so I reserved 10 stalks to use in place of the mushrooms. I decided to forgo the croutons this time and instead tossed a bit of feta in. And droooooool. It was so, so good. I know this picture isn't much to look at, but this was sincerely delicious. Blissful even, if you ask my taste buds.
Baked Eggs with Asparagus, Onion and Feta
Adapted from Everyday Food; Serves 2
10 stalks asparagus, cut into 1"-2" pieces
1/2 small white onion, thinly sliced
2 tablespoons cream
2 tablespoons feta
1 tablespoons butter, plus more for ramekins
- Preheat oven to 375 degrees. Butter four 8 oz. ramekins or custard cups. Set a kettle of water to boil.
- Melt butter in skillet on medium. Add onion; season with salt and pepper. Cook, stirring occasionally for about 3 minutes. Add asparagus and cook until onions have softened, about 3 minutes.
- Dividing evenly, spoon onion and asparagus into ramekins, and top with feta. Gently break 1 egg into each ramekin (keeping yolk intact). Top each egg with 1 tablespoon cream, and season with salt and pepper. Place ramekins in an 8-inch square baking dish, and pour enough boiling water to come halfway up side of ramekins. Bake until whites are set, 15-18 minutes.
- Carefully remove ramekins from water bath, and serve immediately.