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Arugula and Chive Baked Egg Cups

Breakfast and Brunch, Eggs, Guest Posts | 10 comments

While I’m running around like a chicken with it’s head cut off getting ready for our move, Shaina from Food for My Family is here today to share a recipe for Arugula and Chive Baked Egg Cups.

Shaina also has a cookbook coming out this June. Check it out! – Desserts in Jars: 50 Sweet Treats that Shine. Welcome, Shaina!

Despite the rash of warm weather we received in March where it felt more like we were nearing the summer solstice than the vernal equinox, my garden remains full of dirt and not much else. This is not by my choice.

recipe for arugula baked eggs

As it were, spring decided to backtrack, turning cold and rainy. We even saw a few flakes just last week on a grey April morning. As such, all early garden ideas were pushed aside whilst sighing heavily.

I suppose it gives me a bit more time to plan the green that I will put in the ground, but I can’t say that I’m not disappointed having to wait to harvest produce just steps from my back door.

The warm weather did help out the perennial plants and early starters, though. Baby arugula, tarragon, chives all look just as large as they did in July of last year, when we didn’t see the sun until well into June. Perhaps all is not lost for the spring garden then. It just needs an open mind and a few eggs.

Shirred or baked eggs are one of my favorite meals. In all reality, all meals with eggs are my favorite. I recently declared 2012 the “Year of the Egg,” and I aim to keep to my word, serving egg dish after egg dish to family and friends.

These particular eggs are baked in a bed of fresh arugula with a bit of olive oil to soften it. Topped with parmesan and fresh chives from the overwintered garden, they foretell the harvest that is to come as summer nears.

What is your favorite way to eat eggs?

More Egg Recipes:

Arugula and Chive Baked Egg Cups

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Ingredients:

1 cup baby arugula
1 1/2 tablespoons olive oil
1 clove garlic, minced
4 large eggs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh minced chives
Kosher salt

Directions:

Preheat oven to 350º F. In a small bowl, combine the arugula, olive oil, and garlic. Separate the arugula mixture between 4 ramekins. Crack an egg in the center of each ramekin. Top the ramekins with the Parmesan cheese and chives. Lightly sprinkle with a bit of kosher salt.

Place the ramekins on a baking sheet. Bake for 10-14 minutes or until the egg is nearly set. It should still be slightly soft. Remove from the oven and allow it to rest for 3-5 minutes for the egg to completely set. Serve warm.

Makes 4 baked eggs.

This is a guest post from Shaina of Food for My Family.

About the Author:

shaina olmanson food for my familyShaina Olmanson is the home cook and photographer behind Food for My Family and author of Desserts in Jars: 50 Sweet Treats that Shine.

She strives to teach her 4 children to cook and prepare real food in a day and age where many people have turned to convenience foods because they are so readily available and hopes to encourage others to do the same.

Shaina can usually be found in one of three places: cooking, at the computer or behind the camera.

Shaina can also be found on Facebook and Twitter.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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10
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Maryea {Happy Healthy Mama} - April 25, 2012 @ 6:12 am

    I knew we were going to have another cold spell after those premature warm temperatures in March. This looks like a perfect spring dish! I love eggs all kinds of ways, but with a runny yolk is my favorite.

    [Reply]

  • 2
    Jillian {Her Split Ends} - April 25, 2012 @ 7:34 am

    Good luck with the move!! This recipe looks fantastic! I’ve never tried a baked egg before…so now i’m inspired!

    Cheers
    ~ Jillian
    http://www.hersplitends.com

    [Reply]

  • 3
    Lynna - April 25, 2012 @ 11:48 am

    these look SO YUMMY! i`ve never had any sort of baked eggs before. but i do love eggs.. hmm

    [Reply]

  • 4
    Katrina (gluten free gidget) - April 25, 2012 @ 3:42 pm

    Love eggs! I go back and forth between a Sunny Side Up Egg served over steamed vegetables and a Veggie Scramble!

    [Reply]

    • Shaina replied: — April 25th, 2012 @ 5:01 PM

      Both of those sound amazing, Katrina!

  • 5
    Allison - April 25, 2012 @ 7:27 pm

    Yum! I can’t wait to try these! I love eggs, but I don’t have very many egg dishes in my repertoire – maybe I need to declare a Year of the Egg too!

    [Reply]

  • 6
    Jamie | My Baking Addiction - April 25, 2012 @ 7:42 pm

    This is positively perfect from spring. I can’t wait to give it a try. Lovely post, Shaina!

    [Reply]

  • 7
    Grace - April 26, 2012 @ 10:33 am

    My favortie way to eat eggs is in a cake.
    Does that count? =)

    [Reply]

  • 8
    GiGi Eats Celebrities - April 26, 2012 @ 11:02 pm

    These are so beautiful! :) My favorite way to eat eggs is mixed with roasted butternut squash!!! :) I do love runny yolks with just about any food though!

    [Reply]

  • 9
    Aimee @ Simple Bites - May 20, 2012 @ 7:45 pm

    The year of the egg, eh? I like it, considering we now have 6 hens in the backyard. ;)
    Beautiful recipe!

    [Reply]

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