Farmer’s Market Egg Cups
Farmer’s markets have a way of slowing everything down a little. A basket of fresh eggs, spring asparagus, baby potatoes, and a handful of herbs became these egg cups — simple, familiar, and finished with just enough pecorino to feel special. It’s the kind of breakfast that lingers at the table a little longer, somewhere between a quiet Southern kitchen and a cool desert morning.
Ingredients
6 large eggs
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup baby potatoes, diced small
1 package of Canadian bacon
½ cup grated pecorino or parmesan
2 tablespoons olive oil
1 tablespoon chopped chives
Flaky salt
Fresh cracked black pepper
Prep
Preheat oven to 375°.
Lightly oil a muffin tin or small ramekins.
Bring a small pot of salted water to a boil and cook the potatoes on high until fork tender, approximately 15 to 20 mins. Drain and set aside.
In a roasting pan toss the thinly sliced asparagus in olive oil with salt and pepper. Bake at 350° for 30 minutes until caramelized. Set aside.
Method
Slice the potatoes into ¼ inch pieces and place at the bottom of the large muffin cups that have been sprayed with olive oil.
Layer in the Canadian bacon to fit or press into a bowl on top of the potoatoes.
Wrap the caramalized asparagus into a border around the edge of each cup to secure a cracked egg in each, and season lightly with salt and pepper.
Bake for 12–15 minutes, depending on how set you prefer the yolks.
Remove from oven and finish with additional pecorino, chives, and a light drizzle of olive oil.
