MISE EN PLACE Move oven rack to center position.
Heat oven to 375° F. Peel, halve and thinly
slice shallot. Halve celery lengthwise, and
thinly slice crosswise. Pick and chop thyme
Place a sautι pan over medium heat, and add 1/2
teaspoon olive oil. Add shallot and celery. Cook,
stirring, until they start to become translucent,
4-5 minutes. Remove from heat, and set aside.
Butter 2 ovenproof small bowls or ramekins.
Divide half of arugula between
dishes, saving remaining arugula for salad.
Sprinkle shallot/celery mixture over arugula.
Make 2 shallow nests in the center of each
dish. Crack 1 egg into a small bowl, and
carefully pour into 1 nest. Repeat with
remaining 3 eggs and 3 nests. Drizzle eggs
with half-and-half. Place baking dishes on a
baking sheet, and carefully place on middle
rack in oven. Bake until egg white is mostly
opaque, 12-16 minutes.
While eggs cook- Toast bread as desired.
In a mixing bowl combine panko, thyme,
Parmesan, 1/4 teaspoon black pepper, 1/4
teaspoon PeachDish Salt and 2 teaspoons olive
oil. Mix thoroughly.
Sprinkle bread crumb mixture over eggs.
Cook until whites are fully set, about 4
minutes. The yolks should still be soft. (If a
firmer yolk is desired, cook 1-2 minutes
longer.) Remove pan from oven, and cool 3-4
minutes. Tip- To prevent burns and improve your
aim, remove baking sheet from oven before
topping eggs with bread crumbs. Divide
remaining arugula between 2 plates. Drizzle
with remaining 1/2 teaspoon olive oil, and
sprinkle with PeachDish Salt to taste. Serve
with eggs and toast, and enjoy!
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