In Search of Egg Dishes and Baked Eggs with Potatoes, Cumin and Saffron
If you were to peek into our fridge, you’d notice that we have far more eggs than the average couple. Our new friends (that I spoke about after Easter, with the great homestead) recently gave us more. They, from what I hear, try to pass on the eggs to friends, neighbors, coworkers, and so on. My family had chickens for a short period of time but I don’t remember getting that many eggs in a week from ours. Then again, our family didn’t eat eggs very often and we had only 4 chickens. I was also a teenager and on-the-go so that area is shady in my mind.
I’m so grateful for the eggs. I become giddy when Greg brings home a dozen or two from our pal. Egg dishes are always on the menu; I try to make each different than the last but I’m finding it difficult to get past baked eggs or frittatas. Both great meals-great for cleaning out the fridge of other items as well.
My daily search for recipes has been based on whether or not something has eggs in it. Oh, 4 eggs in this one-jackpot! What else should I make? This one is my favorite so far and I think it’s at the top of Greg’s egg list.
Baked Eggs with Potatoes, Cumin and Saffron
4 to 6 eggs (2 to 3 eggs per ramekin)
2 tbsp heavy cream
2 tbsp butter
2 tsp olive oil
1/2 cup diced potatoes-no peeling necessary (I used small fingerling potatoes but as long as they are diced tiny, any kind will do)
2 oz. chopped pancetta, cooked, cubed ham or chopped chorizo-optional
1 tsp cumin
dash of red pepper flakes or cayenne pepper-optional but great if you want some heat
6 or 7 threads of saffron (crush in 1 tbsp of water 10 minutes prior to making the dish to release the flavor)
2 tbsp grated Parmesan-optional but recommended
1 tsp chopped fresh rosemary or thyme-optional
Preheat the oven to 375. Place a skillet over low/medium heat with the oil. Add the diced potatoes, cumin, saffron (with water), dash of red pepper fakes or cayenne pepper (optional), a pinch of salt/pepper and chopped pancetta, ham or chorizo. Cook until potatoes are tender so be sure the potatoes are diced very small.
In 2 individual sized, oven-safe ramekins, add 1 tbsp of heavy cream and 1 tbsp of butter to each and set aside. When potatoes are finished, add the potato mixture to the top of the butter and cream in the dishes.
Top with 2 to 3 eggs in each ramekin. (If you are serving something else with this, I would just use a total of 4 eggs.) Then add 1 tbsp of grated Parmesan to the top and ½ tsp of the chopped rosemary or thyme to each, bake for 20 minutes or until the egg whites are just set. If the yolk begins to cook faster, cover them with aluminum foil until the egg whites are set. Keep an eye on these as they can appear not done but are actually overcooked. Toast and jam or a side of fruit makes for a great any time meal. I have this more often for dinner than breakfast but I’m odd like that.