I've always thought I wanted chickens.
It started when I saw Martha with her blue and green colored eggs.
It intensified when I saw MaryJane with her wall-papered chicken coop.
But I don't know.
I get attached to animals.
I worry about them.
And this is so easy.
All I do is drive to the Farmer's Market.
Where blue, green, peach and brown eggs await me.
I pick up eggs from the farmer
Who did the attaching to the animals
and the worrying.
She protected them from hawks.
And when something happened.
It was she who cried.
Yes, I think I like it this way.
The easy way.
This morning I wanted to do something special with
Those lovelies of blue, green, peach, and brown.
I remembered MaryJane's recipe for "Shirred Eggs Florentine" in maryjanesfarm Magazine,
The Ladyslipper Issue, Oct/Nov 2008.
I've used that delicious recipe when I've had company.
Always to rave reviews.
This morning, I changed it up just a little.
Baked Eggs In A Jar
adapted from MaryJane Butters' recipe for Shirred Eggs Florentine
(thank you, MaryJane!)
As MaryJane recommends, I used 1/2 pint sized canning jars.
Makes for a very cute presentation!
So dig up some jars and find a deep baking dish that they'll fit in.
Preheat the oven to 350 degrees.
1 pretty egg, per jar
1 spinach leaf, per jar (optional---daughter likes her plain)
1 Tbsp milk, per jar
1 Tbsp shredded or thinly sliced cheddar cheese, per jar
1 Tbsp Parm cheese, per jar
salt and pepper, to taste
- Melt butter in microwave.
- Pour melted 1 tsp. butter in each jar and swirl around to coat sides.
- Place the cheese in bottom of each jar.
- Pt the spinach on top of the cheese.
- Crack an egg into each jar.
- Pour 1 Tbsp milk on top.
- Sprinkle 1 Tbsp Parm on top.
Place jars in baking dish with 1 inch of water.
Baked at 350 degrees for about 20-25 minutes.
(The eggs will be well done. For softer eggs, bake at 325 degrees.)
ps and here's the rest of the story---as soon as my head was turned---here comes Blue---that's his cute nose---