Baked Eggs Rockefeller
Bright and herby, an oysters Rockefeller style vegetable mix makes a wonderful nest for baked eggs.
Servings: 6
Calories: 195kcal
Ingredients
- 4 tablespoons butter or butter flavored coconut oil, if dairy-free
- 1 shallot sliced
- 1 fennel bulb sliced
- 4 garlic cloves minced
- 2 tablespoons absinthe herbisant, or Pernod (anise flavored liqueur), optional
- 3 green onions
- 1 bunch parsley
- 1/4 cup chervil
- 1 cup arugula
- 1/2 cup pork panko omit for vegetarian
- 1/4 cup Parmesan optional
- 6 eggs
Instructions
- Melt 1/4 cup butter in a sauté pan until melted then add shallots, fennel, and garlic. Cook, stirring often until the vegetables are soft and little to no liquid remains, about 10 minutes.
- Transfer the cooked vegetables to a food processor. Add the absinthe, green onions, parsley, chervil, and arugula. Process until completely smooth. Then pulse in the remaining butter until smooth. Finally, add the pork panko and Parmesan, if using, and pulse to combine. Season to taste with a bit of salt and pepper then set aside.
- Preheat the oven to 500ºF and grease 6, 6-ounce ramekins. Divide the vegetable puree evenly between them. Use the back of a spoon to push the filling one inch up the wall of each ramekin and lightly coat the bottom as well (you want at least 1/8-inch thick coating). Indent the bottom slightly to hold the yolk. Place the ramekins in a 9×13 inch dish and bake at 500ºF for about 10 minutes, or until beginning to brown. (You can refrigerate the vegetable filled dishes for several days – simply add a couple more minutes to the above baking time before the next step.)
- Remove from oven and quickly crack eggs into each ramekin, sprinkle with salt and pepper and return to the oven for another 6-8 minutes, or until the egg whites are just opaque but still jiggle a bit when shaken. Allow to sit for 10 minutes out of the oven for carryover cooking to finish setting the whites.
Nutrition Facts
Baked Eggs Rockefeller
Amount per Serving
Calories
195
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Cholesterol
189
mg
63
%
Sodium
263
mg
11
%
Potassium
322
mg
9
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
770
IU
15
%
Vitamin C
8
mg
10
%
Calcium
123
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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