Photo by Mary Smiley
Provenance of Dish
Sometimes when time gets away from you, or you are just in the mood for breakfast for dinner, this is my go to dish. It is comforting, elegant and easy to make. I got this general idea of Potty Eggs from an old friend from Scotland who used to make plain baked eggs for a breakfast dish at her B&B. By adding the chanterelles and ramp pesto, it has taken over a brand new life.
I made this dish this particular way, because I picked up some garlic-chive chèvre, farm fresh eggs and fresh goats milk from my friend at the farmer's mkt. I used them all in this.
¼ C garlic chive chèvre
Fresh goats milk (or heavy cream)
1 T Shallots chopped
1 T Ramp Pesto
pat of butter
Preheat oven to 325 F
Saute a small handful of fresh chanterelles (3 or 4) in butter with the chopped shallots and cook over medium heat until cooked through. About 6-10 minutes.
On the bottom of an individual oval shaped baking dish, put a few dollops of the chèvre.
Next, add the sautéed chanterelles.
Break an egg over the chanterelles on each side of the dish taking care not to break the yolks.
Top with small dollops of ramp pesto, a splash of goats milk* (or heavy cream), salt & pepper then into a 325 F oven for almost 20 min. I wanted the whites cooked but the yolks runny.
* In this recipe, I used fresh unpasteurized goats milk that I bought from a friend who raises goats. It is thicker than goats milk you might buy at a regular store. Perfectly ok to use heavy cream.
*NOTE Ramp pesto is made the same way you make basil pesto, only with the green leaves of fresh spring ramps. Or you can just blend up some ramp leaves with a little bit of olive oil.