Cut a delicata squash into slices (rings), brush with olive oil, oven-roast at 400F for 20 minutes on each side. Five minutes before it’s done (on the second side), crack an egg into the hole and bake until the yolk’s just the way you like it. If you’re feeling fancy, serve with leftover Dungeness crab you’d cooked and picked the night before, marinated for half an hour in lemon juice and a bit of salt. ...
Hat tip to SD, who shared this link. So just for the heck of it, I cooked a strip of bacon (mostly, not until crispy), used some of the bacon fat to grease a ramekin, cracked a raw egg into the “bacon cylinder”, added a little dried thyme, black pepper, and parmesan, and baked it in a “400F” (probably cooler) oven for 16 minutes, before sliding it out of the ramekin. ...
CSA Week Two, a recent trip to City Beer, and a friend visiting from Boston inspired another little dinner party: Deviled eggs (perhaps the best variant I’ve made: hard boiled eggs, the yolks mashed with quite a bit of olive oil (and no mayo!) and a little mustard, salt, and pepper, sprinkled with smoked paprika, and topped with crispy-fried capers, a crowning touch inspired by this printer & piemaker post). ...
Continuing to work through my first CSA box (which was kale, three artichokes, an acorn squash, a butternut squash, romano beans, sunchokes, and good eggs):
Maple-pecan scones, scrambled eggs with a little smoked paprika, fruit, and a view of the Bay.
A quick dinner from mostly free-to-me ingredients: I sauteed some fresh ginger and moroccan spice[1] in peanut oil, then added crookneck squash[2], coated it in the spiced oil, and cooked for about 5 minutes. In parallel, I boiled the wide flat beans[3] for a few minutes (they turned bright green). I added the drained beans to the squash for a minute, emptied them onto a plate, then fried a duck egg[4] in the oil left over in the pan. I served them with lemon[2] and avocado[3]. Not bad! ...