Farm eggs baked in celery cream is a classic French dish that is both elegant and comforting. The delicate flavor of fresh farm eggs is perfectly complemented by the rich, creamy sauce made with celery, cream, and white wine. This dish is a great way to showcase the best of seasonal produce, and it is sure to impress your guests.
Check out the recipes below so you can choose the best recipe for yourself!
FARM EGG BAKED IN CELERY CREAM
Steps:
- 1) Preheat oven to 350 degrees F. 2) In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper, and herbs together until hot. 3) Turn heat off and allow to steep for 15 minutes. 4) Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. 5) Taste the cream for seasoning, and adjust as needed. 6) Carefully spoon the warm cream over each egg just until the egg is covered. (It's okay if the egg yolk is protruding slightly across the top.) 7) Bake the dishes in a 350 degree F oven for 5 to 6 minutes. 8) Check closely to make sure the whites are setting up, but the yolk is still soft. 9) Then turn the oven to broil, and with the door propped open, heat until top begins to brown. 10) Pull immediately and allow to rest for 1 minute before serving. 11) Serve with warm crusty bread that has been brushed with olive oil. 12) Excellent for brunch with a crisp salad and seasonal fresh fruit, or for dinner alongside slow-braised beef and sautéed greens.
FARM EGG IN CELERY CREAM
Steps:
- Instructions: Preheat oven to 350 degrees F. In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper and herbs together until hot. Turn heat off, and allow it to steep for 15 minutes. Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. Taste the cream for seasoning, and adjust as needed. Carefully strain the cream, and gently press on the solids, then spoon the strained cream over each egg just until the egg is covered (it's OK if the egg yolk is protruding slightly across the top). Bake the dishes in a 350 degrees F. oven for 5 to 6 minutes. Check closely to make sure the whites are setting up, but the yolk is still soft. Then turn the oven to broil, and with the door propped open, heat until the top begins to brown. Pull immediately and allow it to rest for 1 minute before serving. Serve with warm crusty bread that has been brushed with olive oil.
EGG BAKED IN CREAM
Provided by Christine Muhlke
Categories dinner, for one, quick, appetizer
Time 20m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
- Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
CELERY BAKED IN CREAM
Make and share this Celery Baked in Cream recipe from Food.com.
Provided by Millereg
Categories Grains
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200C/ 400F/ Gas 6.
- Reserve a few celery leaves for garnish, then cut the sticks lengthways into thin strips.
- Cut each strip into 2-inch lengths and put into an ovenproof serving dish.
- Mix the allspice, garlic and cream together and season to taste.
- Pour over the celery.
- Sprinkle with the breadcrumbs.
- Bake for about 1 hour or until the celery is tender.
- Serve hot garnished with the celery leaves.
Nutrition Facts : Calories 196.2, Fat 15.1, SaturatedFat 9.2, Cholesterol 49.5, Sodium 181.6, Carbohydrate 12.6, Fiber 2.4, Sugar 2.8, Protein 4
CREAMY BAKED EGGS FOR TWO
You can change this up a bit by adding crumbled, cooked bacon, or ham, or cooked spinach at the bottom of the ramekins.
Provided by SeriousMoms
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
- Sprinkle parmesan cheese on top, and then salt and pepper.
- Pour two tablespoons of cream over the egg mixture in each ramekin.
- Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.
Nutrition Facts : Calories 318.1, Fat 27.7, SaturatedFat 14.5, Cholesterol 432.4, Sodium 280.4, Carbohydrate 1.8, Sugar 0.5, Protein 15.2
FARM-FRESH POACHED EGGS
Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.
Provided by thedailygourmet
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
- Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
- Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g
Tips:
- Use fresh, farm eggs for the best flavor and nutritional value.
- Choose celery stalks that are crisp and have a bright green color.
- If you don't have heavy cream, you can substitute whole milk or half-and-half.
- Season the celery cream sauce to your taste with salt, pepper, and garlic powder.
- Top the baked eggs with grated Parmesan cheese or crumbled bacon for extra flavor.
- Serve the baked eggs immediately with toast, roasted vegetables, or a salad.
Conclusion:
This recipe for Farm Egg Baked in Celery Cream is a delicious and easy way to enjoy fresh eggs and celery. The celery cream sauce is rich and flavorful, and the baked eggs are perfectly cooked. This dish is perfect for a quick and easy breakfast, lunch, or dinner. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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