01 May 2011

Blue Eggs & Ham: Proscuitto Shirred Eggs from Larken Springs Farm

This weekend we received two dozen glorious, fresh eggs from our friends Ken and Larry who raise them at their home, Larken Springs Farm. The hens are raised with love (each of the two dozen plus hens is named) and have free roam of the entire property. They selected a variety of species that produce a range of colorful eggs that are as much of a pleasure to look as they are to eat. Ken arranges them in the cartons by color and size with the eye of a designer.

The first of the eggs made a wonderful breakfast of shirred (baked) eggs. To make this recipe, simply oil a muffin pan and line a few cups with thinly sliced prosciutto and a few drops of heavy cream followed by one fresh egg in each. Bake at 350 for  approximately 12 minutes or until the whites are cooked but the yolks still soft. Fresh chives from the garden and sliced tomato are a nice addition if available.




2 comments:

  1. I'm glad you are enjoying the eggs. Your photos are fantastic, as usual. We make shirred eggs often, I'll have to try the prosciutto cups right away.

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