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

4 servings
10 min prep time
25 min total time

Baking eggs is a great way to cook eggs for a crowd and have them come out at the same time.  This recipe is spring-in-a-dish, with ramps, sweet onions, and goat cheese.

Ingredients

2 tablespoons Vermont Creamery Crème Fraîche

1/2 tablespoon whole milk

2 1/2 tablespoons plus more to butter mini cocottes/ramekins Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat

1/2 tablespoon olive oil

1/4 of one yellow onion, minced

4 ramps, cleaned with white and green parts divided and chopped

Salt and pepper, as desired

2 ounces Vermont Creamery Bijou quartered

5 ounces grape tomatoes (or similar), halved

4 large eggs

1 ounce grated parmesan (or similar)

Directions

  • STEP 1

    Heat oven to 375°F. Position rack to middle of oven. Generously butter 4 mini cocottes or ramekins.  Place onto baking sheet; set aside.

  • STEP 2

    Combine creme fraiche and milk in small bowl until well mixed; set aside.

  • STEP 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.

  • STEP 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 of crème fraîche mixture; sprinkle with parmesan cheese.

  • STEP 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.

Alana Kysar

Alana Kysar_Image

Alana Kysar

Vermont Creamery friend and fan, Alana Kysar shares stories about coming together around the table, be it cooking, baking, dining, or nerding out on provisions through her blog Fix Feast Flair. Born and raised in the cultural melting pot of Hawaii, Alana draws inspiration from her childhood, travels, and her current home of Los Angeles. To learn more about Alana, visit her blog, Feast Fix Flair.