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Eggs with Shallot-Celery Cream & Arugula Salad Recipe

   
 

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     Eggs with Shallot-Celery Cream & Arugula Salad

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2

Ingredients
1 TBS olive oil, divided
1 shallot
1 stalk celery
2 tsp butter
2 oz arugula
4 eggs
1 oz half and half
2 slices toasting bread
1/4 cup gf panko bread crumbs
 
2 sprigs thyme
1 oz shaved parmesan cheese
1/4 tsp black pepper
1/4 tsp seasoned salt
2 au gratin style baking dishes
Butter or jelly for toast as desired

Instructions
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 leaves.
• 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!


Originally Submitted
3/20/2018





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