There are a couple of food categories that I’m not interested in covering. They are primarily desserts, coffee, and (I know gasp!) breakfast. I’m a blt at brunch kind of a gal. So let’s just say that this is an outstanding early spring egg dish that can be made and enjoyed at any time.
Early spring farmers markets are sparsely stocked, but you will find many unusual, delicate greens. Think the opposite of spinach and chard and the like. These delicate greens include ramps, watercress, dandelion, pea shoots, mache. Pick up something you’ve never heard of; pick up a variety.
This is a baked egg dish, so I do it in small ramekins, one for each guest. Oil the ramekins and then create a bread bowl within each—I use a slice or two of French bread. In those little bowls, create a nest with your unusual early spring greens, and finally crack some eggs and nestle one into each nest. This doesn’t have to be perfect—the taste will still be good. I give each a little pepper.
Place the ramekins into your oven heated to 350 degrees (some say you can broil; your call). They cook for about 10-12 minutes, but you can cook to your perceived perfection. I like the yolks completely runny. While the nestled eggs do their thing, melt butter in a small frying pan. Add a couple of sprigs of fresh sage and cook, removing the herb before serving. (Alternatively, you could add sliced sage, fry it crispy and include it in the final dish.) I admit I am heavy-handed with the butter.
Ramekins come out of the oven; sage butter is poured over the eggs; and you and your, let’s say, lunch guests are handsomely rewarded.