Baked Eggs with Spring Vegetables and Breakfast Sausage
SERVINGS: 4
PREP TIME: 35 minutes
TOTAL TIME: 1 hour 10 minutes
COURSE: Main
Hosting a spring brunch? Make these individual baked eggs the star of your menu. Each ramekin is packed with fiddlehead ferns—one of our favorite foraged ingredients—crisp asparagus, and a medley of wild mushrooms. Plus, rich Parmesan-infused cream, our savory breakfast sausage, and fresh herbs. Finished with a sprinkle of cheese, the result is an undeniably decadent (and delicious) breakfast. Make it on your next free weekend morning—it’s a wonderful way to wake up.
Ingredients
- 1 pt. heavy cream
- 3 oz. Parmesan rind
- 1 tsp. chopped garlic
- Salt and pepper, to taste
- 1 Tbsp. unsalted butter
- 6 oz. cooked wild mushrooms
- 6 oz. cleaned, trimmed, and blanched fiddlehead ferns
- 4 oz. blanched asparagus tips
- 1 tsp. fresh thyme leaves, stems removed
- 1 Tbsp. chopped parsley (optional)
- 8 extra-large eggs
- 8 Citarella Breakfast Sausages, cooked and sliced ¼-inch
- ½ cup grated Parmesan
Instructions
- Preheat oven to 375°F.
- Place the heavy cream, Parmesan rind, and chopped garlic in a medium saucepan. Simmer on low heat until the cream has reduced in volume by half, about 15 minutes. Strain, season with salt and pepper, and reserve.
- Butter the interior of 4 ramekins. In a medium-sized bowl, combine the mushrooms, fiddlehead ferns, and the asparagus. Season with salt and pepper, fresh thyme, and parsley, if using. Stir to mix well.
- Place half of the vegetable mix in the bottom of the 4 ramekins. Break 2 eggs into each ramekin. Then, sprinkle the sausage and remaining vegetables on top of the eggs. Drizzle with the reduced cream mix and sprinkle with Parmesan cheese.
- Bake 10-13 minutes until set, but slightly jiggly to the touch.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
