We are officially through the winter, onto the other side and into the spring. I absolutely adore this time of year. It’s so refreshing and inspiring. Spring brings so much fresh newness and light. Despite being nearly 4 months from the start of the new year, to me, the springtime truly feels like birth of the new year. We welcome the light back into our lives and there is a very palpable energy floating amongst us. I feel rejuvenated and ready to take on the world.

 

From a food standpoint, there is so much beautiful produce popping up, once again. So much is in bloom and there is much greenery. I feel so inspired to create in the kitchen this time of year. While I won’t be hosting a big Easter brunch this year, I am very much in the mood to think about beautiful spring-inspired brunch foods right now. More than the typical omelet or scrambled eggs, these baked eggs incorporate the best of the season and they can become a meal in and of themselves. They can be made in single servings, so you can prep everything and just place the ramekins or crocks into the oven. What comes out are these beautiful little baked eggs with an elegant vernal twist. The perfect dish for guests. Asparagus and green peas are stars of this show, making their first appearance of the season, in the first of many delicious dishes.

As if you need more reasons to enjoy these two green beauties, here’s the low down:

Asparagus is a wonderful anti-inflammatory food providing a truly unique combination of anti-inflammatory nutrients. Among them are asparagus saponins, including asparanin A, sarsasapogenin, protodioscin, and diosgenin. Asparagus also contains a wide array of phytonutrients and it is also an important source of the digestive support nutrient, inulin. Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B2, vitamin C, and vitamin E, along with magnesium and calcium, among many other vitamins and minerals. Read more here.

Green peas are also a very great source of antioxidants and anti-inflammatory nutrients. Among the phytonutrients, favanols (including catechin and epicatechin), phenolic acids (including caffeic and ferulic acid), and carotenoids (including alpha- and beta-carotene). Green peas are also a good source of zinc, vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. Research has also shown green peas are a wonderful source of omega-3 essential fatty acids. Read more here.

I love the fresh crisp of the roasted asparagus in every bite of the perfectly cooked eggs. The Lemony Pea Pesto on top is the perfect compliment without overpowering. The bright fresh flavor of the peas and the lemon are complimented perfectly by the fresh mint (or basil). I like to finish it all off with a little pinch of red pepper flakes. The right amount of heat.

I love making this pesto with a high-quality raw milk romano, but parmesan will also work. If you can’t have cheese, leave it out of the pesto and add in some nuts instead. If you want a little meat, add some crumbled up crispy bacon or pancetta on top. If two eggs is too much, opt for one. Something to note, because the cup/crock retains the heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. This recipe yields two servings, with two eggs each, with additional leftover lemony pea pesto, perfect for smearing on toast. YUM! If you want to make this recipe for more, add more asparagus and more eggs, there is more than enough pesto, at least for another 2-4 servings.

[print_this]Baked Eggs with Asparagus and Lemony Pea Pesto {Gluten-free, Vegetarian, Paleo-friendly}
serves 2 (with leftover pea pesto)

• olive oil for brushing
• 4 pasture-raised large eggs, room temperature
• 10-12 stalks asparagus, ends trimmed and cut into bite-sized pieces
• 1 small clove garlic, crushed
• 1/2 cup fresh or frozen and thawed green peas
• 1/4 cup mint or basil
• 1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil (I used garlic infused)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup raw sheep’s milk Pecorino Romano Cheese, shredded (optional)*
• red pepper flakes, optional
• sea salt and black pepper, to taste

Preheat the oven to 400ºF. Lightly grease with olive oil two ramekins, two crocks or two oven safe bowls. Arrange the bite-sized pieces of asparagus into the bottom of the greased dishes. Place the dishes with just the asparagus into the oven and roast for 10 minutes. Meanwhile make the pesto.

Pulse the garlic, peas, mint (or basil), lemon juice and zest, red pepper flakes and cheese in the food processor. With the processor running, slowly drizzle in the olive oil until well combined. Season generously with salt and pepper. Taste and adjust your seasonings as necessary. Set aside.

Once the asparagus have roasted for 10 minutes, carefully remove the dishes from the oven. Make a bit of a well in the bottom, pushing the asparagus up the sides a little. Carefully crack two eggs into each dish, being carefully not to break the yolk. Place the dishes back into the oven for 8 to 10 minutes. You are looking for the whites to be mostly set, but you want the yolks still soft and runny. Remember, because the cup/crock retains the heat, the eggs will continue to cook after you remove it from the oven, so it is best to undercook it slightly.

Remove the dishes from the oven, carefully. Top with about 1 tablespoon of the Lemony Pea Pesto and a little more grated cheese, if you’d like. Serve hot.

Serve the leftover Lemony Pea Pesto on your favorite gluten-free toast. I love it on toasted Bread SRSLY’s Sourdough.

Recipe Notes:

Parmesan cheese would also be good.
If leaving the cheese out, add in some nuts, instead. Pine nuts, almonds, walnuts, etc.  [/print_this]

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