A few weeks ago, when the temperatures were still well into the freezing range, I was checking out the garden and thinking about my plan for planting this summer. I hadn’t paid much attention the raised bed of greens we planted last fall. It had been so hot that nothing grew so I just let it be.
That day I just happen to look down and see a bit of green. I thought – wow, that kind of looks like new growth. Turns out, it was. The kale from last fall came back this spring and it has loved the cooler temps!
Soon after the kale, came our first round of asparagus. The plants are two years old now so this year we’ve been able to harvest some for the dinner table. Three bunches so far.
I am loving this sign of new life. Lately, I’ve been a bit uninspired in the kitchen. I can’t seem to come up with any new ideas and at times I’ve felt a bit like not cooking at all.
That was until the green goodness starting showing up. Soon behind these are all the blooming strawberry and blackberry plants.
Armed with asparagus, kale and so far from the herb garden, thyme and chives, I decided to try and use up some of the eggs I got from a local homesteader and friend. Baked eggs seem to be popular this spring so I did my own twist on this tasty breakfast or brunch dish.
It turns out these are great for snacks and dinner too. They are full of greens and the herbs are definitely the shining star, or at least as much as they can be next to those bright orange, farm fresh egg yolks. It was only after making them that I realized everything I had added was either from our garden or a local producer except for the milk, salt and the butter I used to grease the muffin pan.
Baked Egg Cups with Asparagus and Kale
1 ½ cups kale, finely chopped
2/3 cup cheese, finely shredded (I used St. Jerome)
1/3 cup milk
2 tbsp fresh chives, chopped
2 tsp fresh thyme, chopped
1 tsp salt
8 1-inch pieces asparagus
Preheat the oven to 350 degrees F. Grease a muffin pan with butter or the oil of your choice. Divide the kale and cheese evenly between 8 cups.
In a bowl, whisk together the eggs and milk. Add the chives, thyme and salt. Pour the egg mixture into the muffin cups, dividing it evenly. Place a piece of asparagus on top of each cup.
Bake for 15 to 20 minutes or until the eggs are set in the center and slightly browned on the edges. Cool for 2 to 3 minutes, remove from the pan and serve. Makes 8.