Baked Eggs Reprise: Sage, Blue Cheese, and Rosemary Sourdough by Anjuli

Posted on 09-25-08 · Tags: , ,

Baked eggs with sage and blue cheese

This one was a winner. Sage is a wonderfully rich herb on its own. But pair it with blue cheese, which I had leftover, and then add in some alium and chewy rosemary sourdough, and the taste sort of hits you in the face (in a good way), and then lingers on your tongue. This pairing actually got better halfway through.

Baked eggs with sage and blue cheese

Baked Eggs Reprise: Sage, Blue Cheese, and Rosemary Sourdough

Tip: Eggs are really picky when you get them in the oven, and so it’s good to perfect the baked egg technique through careful consideration of your oven conditions. Once you’ve got it just right (I don’t yet), take note of the placing of the wire rack, the oven temp, the size of the ramekin and depth of the dish, and how far you slide it in. This one sort of blistered the yokes on the top, but was still runny (phew). There’s nothing more terrible than a solid yoke.

1 serving
2 large eggs
1 tablespoon extra virgin olive oil (or, if you’re feeling frisky, some leftover animal fat – I used bacon)
1/2 shallot, minced
1 clove garlic, minced
2 tablespoons of crumbled blue cheese
A handful of rosemary leaves, chiffonade and then coarsely chopped
A few turns of fresh nutmeg
2-3 slices of sourdough bread, toasted
6” ramekin

Set the oven to 400 and make sure the rack is in the middle. Heat the oil on medium-high and saute the shallot and garlic until starting to turn, a couple of minutes. Add in the sage and saute a couple minutes More. Salt and pepper and remove from heat. Line the bread on the bottom of the ramekin. Top with the sage and alium. Crumble the blue cheese around the edges, leaving space in the middle for the two eggs. Crack the eggs in the holes left on either side. Crack pepper and nutmeg over the top, and place in the oven for 12-15 minutes until the whites color but the eggs are still runny. Serve immediately.

Baked Eggs with Sage, Figs, Blue Cheese, and Rosemary

UPDATE: Add Black Mission Figs and rosemary, mmmmm. The sweetness of the figs makes for an even richer contrast to the creamy, woodsy blue cheese.

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  1. Andrea wrote:

    Holy yum, I want some right now. I just found your blog, but I’m glad I did because you’re recipes are awesome. Please keep them coming!

    September 25th, 2008 at 6:20 pm
  2. Andrea wrote:

    Hi! You can get Italian prune plums at the Union Square Farmers Market! I know they still have them there.

    September 25th, 2008 at 11:05 pm
  3. Anjuli wrote:

    Thanks Andrea, and thanks for the comment. I’m just getting started.

    September 26th, 2008 at 1:47 pm
  4. Anita wrote:

    I’m making this right now but improvising with Gryere cheese, honey wheat bread, and instead of a shallot I put a little sweet chopped onion. Will let you know how it turns out.

    September 28th, 2008 at 10:26 am
  5. anjuliayer wrote:

    I am a big fan of Gruyere, I used it for the last baked eggs I made. Let me know how it turned out!

    September 28th, 2008 at 12:48 pm
  6. Brunch sing-along | A Smart Mouth wrote:

    [...] hungover food fade between breakfast and dinner, AND it only happens on my days off. I love me some baked eggs, but I make prefer ‘em without a side of sweaty waiter. Grub Street just reported on Brunch [...]

    March 13th, 2009 at 1:03 pm

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