Monday, January 18, 2010

baked eggs with kale (december csa)

i had promised my csa pickup partner (you try carrying 15-20 pounds of goods by yourself in the freezing cold, it ain't fun) brunch as a thanks for helping out. as i was searching for a dish that would celebrate the fresh bounty, i came across baked eggs.

one of my favorite csa items that i get are eggs. although the eggs from my farm aren't not currently certified organic, they are pastured and from free-range chickens that are grass-fed without hormones or antibiotics. once you try them, you won't go back to your standard supermarket fare, i promise. however, if you are trying to buy a better quality egg at the store instead of a local farmer's market, there are a variety of label factors and some really don't quite matter. i could go on and on about this as it really gets rather complicated but this article sums up some key differences nicely. and if anyone has some information to shed here, please, fire away.

we sauteed some kale with olive oil and garlic until it got soft, then placed it in the bottom of a ramekin, topped it with an egg, parmesean cheese, salt and pepper and baked in the oven at 375 degrees until white of the egg set. the part that got me was making sure the whites of the eggs were cooked without overcooking the yolks. with these amazing farm fresh guys, the last thing you want is rubbery, overcooked eggs. you can really throw anything in here with the guarantee that it will be delicious!

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