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.

CREAMY BAKED EGGS

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

CELERY BAKED IN CREAM

Steps:

• Preheat oven to 200C/ 400F/ Gas 6.
• Reserve a few celery leaves for garnish, then cut the sticks lengthways into thin strips.
• Cut each strip into 2-inch lengths and put into an ovenproof serving dish.
• Mix the allspice, garlic and cream together and season to taste.
• Pour over the celery.
• Sprinkle with the breadcrumbs.
• Bake for about 1 hour or until the celery is tender.
• Serve hot garnished with the celery leaves.

CREAMY BAKED EGGS FOR TWO

Steps:

• Preheat the oven to 325 degrees.
• Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
• Sprinkle parmesan cheese on top, and then salt and pepper.
• Pour two tablespoons of cream over the egg mixture in each ramekin.
• Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.

FARM-FRESH POACHED EGGS

Steps:

• Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
• Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
• Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.