Baked Eggs with Ramps, Sweet Onions, Tomatoes, Goat Cheese
Servings:
4
prep time:
10 mins
Total time:
25 mins
Ingredients
-
Vermont Creamery Crème Fraîche
2 tablespoons
-
½ tablespoon milk
-
2 ½ tablespoons plus more to butter mini cocottes/ramekins
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
-
½ tablespoon olive oil
-
¼ of one yellow onion, minced
-
4 ramps, cleaned with white and green parts divided and chopped
-
Salt and pepper, as desired
-
Vermont Creamery Bijou
2 ounces
-
5 ounces tomatoes (or similar), halved
-
4 eggs
-
1 ounce grated parmesan (or similar)
Directions
- Heat oven to 375º Position rack to middle of oven. Generously butter 4 mini cocottes or ramekins. Place onto baking sheet; set aside
- Combine creme fraiche and milk in small bowl until well mixed; set aside
- Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in large skillet over medium heat. When butter begins to foam, add onion and white parts of ramps; cook until softened. Season with salt and pepper to taste. Add greens of ramps. Cook 1 minute or until greens are wilted. remove from heat
- Divide halved grape tomatoes between prepared dishes; top with onion mixture. Add quarter of bijou log to each dish; crack an egg into each dish. Top each with 1 tablespoon crème fraîche mixture; sprinkle with parmesan cheese
- Bake 12-15 minutes or until whites are just set and yolks are runny, rotating pan halfway through baking. Serve immediately; enjoy with crostini and a light salad.
