Monday, May 11, 2009

Baked eggs


In the past week, I have
  • hit two major deadlines at work, barely
  • finished a final project for my graphic design class
  • had our childcare provider in the hospital
  • seen my checking account hit $9
  • called the pediatrician on an early weekend morning about a scary vaccination reaction
  • experienced our first two-year-old public meltdown while in line with a cart of fabric cut to order (stranger reaction was equal parts cold, cold judgement and the kind of sympathy that brings me to tears)
  • had three diapers fail to contain my child's monster pees, each one while she was sleeping on MY bed
  • caught puke in my hands
Yes, a shitload of screw you from the universe.

At least there were eggs. Baked with radish leaves and onion scapes and Parmesan and lots of butter and cream. With home-baked bread (yes, like the famous no-knead--with a more whole-grain modification of dough stored in the fridge). And potatoes fried in duck fat.

And we count our blessings.

It's hard to see when you're covered in puke or are trying to hold on to 27 pounds of screaming, scratching, squirming child while pulling out your debit card. Or when you are crossing $2 items off your grocery list. Or when you have heard "NOOO!!! Papa do it!" for the 200th time by 9 am. Gratitude can be slow in coming.

But our stuff, so far, has been nothing.

Nothing.

We realize how extraordinarily lucky we are right now. We consider it an obligation to appreciate the fresh eggs a coworker brings, the downy hair of a feverish toddler, the smell of jasmine on our patio. Beauty can be so fleeting.

And ohh, those eggs.


Baked eggs

Preheat the oven to 375 degrees. Set your ramekins on a cookie sheet--one for each egg, so do as many as you think you'll eat. (I eat one and the baby's leftovers; W. likes two.) Put a thin pat of butter and a splash of cream into each.

Add a bit of thinly sliced radish leaves. Break one egg into each dish. Sprinkle with thinly sliced onion or garlic scapes, grated Parmesan cheese, salt, and pepper.

Bake until whites are set and yolks are still runny, 10-15 minutes.

You will have to figure out the timing particular to your oven and your egg preferences. I'm a bit fussy about this. I hate runny whites and hard yolks. W. has been very patient with me and has found a sweet spot at about 13 minutes.

This is one of those recipes that can be endlessly varied. Just an egg and some butter and whatever bits of deliciousness you have lying around: spinach, proscuitto, tomatoes, feta...

5 comments:

jen said...

Hi Anna!
I found your post on Southsides and fava beans while looking for fava recipes and loved your style immediately! After reading that entry I was planning on following Not Quite Rural, but I saw that you had moved. Well I'm clicking "follow" now and look forward to reading more.

Crunchy Christian Mom said...

I'm sorry your week was so crazy! I've definitely been there. From the empty bank account to the meltdown to the soaking wet bed. Life is full of adventure! ;)

Those eggs look delicious. I've got four dozen of them sitting in my fridge begging to be eaten. But I already fed our radish greens to the chickens! Oops.

Hang in there. Good things are usually close behind a full load of crap. :)

Anna said...

@Jen: Thanks! I've been throwing my writing out there for a while, just to force myself to stay creative in spite of work and toddler and life. It's such a trip to know that other people enjoy it too...

@Crunchy Christian Mom: I know that these will be the times I'll miss 20 years down the road. But wow, parenting does involve a lot of bodily fluids, doesn't it?

Anonymous said...

I can attest to how awesome these eggs are!
- Max

Anna said...

@Max-Nice to have confirmation that I'm not just making these things up!