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Baked Eggs with Ramps, Sweet Onions, Tomatoes, Goat Cheese

Servings:

4

prep time:

10 mins

Total time:

25 mins

Ingredients

Directions

Ingredients

Directions

  1. Heat oven to 375º Position rack to middle of oven. Generously butter 4 mini cocottes or ramekins. Place onto baking sheet; set aside
  2. Combine creme fraiche and milk in small bowl until well mixed; set aside
  3. 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
  4. 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
  5. 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.