I don’t know how I ended up making this. I don’t remember where I heard of the possibility of eggs baked in celery cream, all I remember is it stuck like an earworm in my brain and I’ve been musing on making the Miller Union staple for some time. Not that I’ve been to Atlanta or had it, mind you. It just was so intriguing: steep a ton of onion, shallot, and celery goodness in a small amount of cream and then voila you’re going to have this incredible dish.
So despite my own skepticism, and despite the fact that the couple of times I initially planned to make this for dinner my favorite taste taster narrowly avoided eating this for dinner, but I still managed to get it in front of us. Hah! Small victories, like getting him to try new foods.
I had some leftover cream from making homemade ricotta (more on that eventually). I had some celery after getting some to pickle for Smitten Kitchen’s amazing egg salad (seriously, just do it). So it seemed like the right thing to do to try and make this dish at home. And it was easy! Heat, steep, and strain the cream/veggies, add it to the eggs, bake. Boom.
I mean I just love baked eggs. Baked eggs with veggies, baked eggs with cheese, baked eggs with cream (a little truffle oil never hurt anybody). On a cold SF day (the day before spring, mind you) I wanted something warm and gooey for my belly to enjoy. Served up with bacon, sauteed spinach, and buttery crusty bread, this was definitely a decadent dinner that even had the man saying “I didn’t know celery could taste so good!” and that was endorsement enough.
Eggs Baked in Celery Cream(Adapted slightly from the Miller Union recipe)
What you’ll need:
- 3 stalks celery
- 1 c heavy cream
- 4 black peppercorns
- 1 sprig fresh thyme (or, since I couldn’t get fresh, I used about 1/2 tsp dried)
- 1 bay leaf
- 1/2 white onion, sliced (with the skin on)
- 1 shallot, sliced (with the skin on)
- Kosher salt
- Butter for greasing ramekins
- For serving: crusty bread, sliced, toasted, and buttered
What to do:
- Preheat your oven to 350°F. Grease your ramekins/small baking dish, crack two eggs into each ramekin, and set aside.
- Put everything else (cream, veggies, spices) into a saucepan with a big pinch of salt and heat over medium flame until very hot (just simmering).
- Turn off the heat and let this steep for 15-17 minutes. Give it a stir once or twice to make sure all the flavors are hitting the cream.
- Strain your cream/veggie mix and spoon your now super flavah-infused cream into your baking dishes/ramekins with your eggs. Try and leave the yolks exposed as much as you can.
- Bake your eggs for about 7-8 minutes and check to see if it seems like the whites are set enough. You still want runny yolks though, because runny yolks are the bestest. You may need to bake for a minute or so more, but keep in mind that you’re going to stick these under the broiler momentarily and there will be some carry-over cooking as well.
- Pop your eggs under the broiler for 30 seconds to a minute, just until you get a little golden color on top
- Serve up! This is best served with some toasted and buttered (or olive oil-ed) bread for the dipping.
Make this for dinner. Or make it for breakfast as a weekend treat. It’s delicious.