An early brunch on a warm summer morning… The recipes in Flutter Magazine Issue 17 celebrate everything that’s luscious in the summer: sun-ripened corn, tender squash, delicate stone fruit, vine-sweet berries… While one dish is a French classic, another rings with American nostalgia, but all are fitting for the casual and slow pace of the dog days. With Labor Day on the horizon, here’s an eggsellent way to celebrate the end of summer.
Baked Eggs with Zucchini Ribbons
Yields: 6 servings
½ Cup Low-fat Ricotta
¼ Cup Low-fat Plain Greek Yogurt
2 Tbsp Grated Parmesan Cheese
1 Cup Diced Fresh Leeks, white part only
1 Cup Chopped Fresh Spinach
¼ Tsp Nutmeg
2 Medium Zucchini, *ribboned
7 Large Farm Fresh Organic Eggs, divided
¼ Cup Grated Gruyere Cheese
Salt and Pepper, to taste
Preheat oven to 350 degrees.
Brush (6) one-cup ramekins with blended olive oil.
Mix together the ricotta, yogurt, Parmesan, one egg, spinach, leeks, and nutmeg. Divide this mixture into six equal portions and spoon into the bottom of each ramekin.
*Using a vegetable peeler or mandoline, carefully slice the zucchini lengthways into long, thin ribbons (you should be able to make 18 ribbons). Take three ribbons of zucchini and spiral them around the inside of each ramekin.
Crack one of the remaining eggs into each ramekin. Sprinkle a little of the gruyere cheese, salt, and pepper on top.
Bake for 20 to 30 minutes, depending on how firm you like your egg yolks. Bon appétit!
As seen in Flutter Magazine, Issue No. 17
Photography: Michelle Beller | Film Processing: Richard Photo Lab | Recipe + Beverage Design: The Kitchen for Exploring Foods | Floral Design: Flower Wild | Styling: Stephanie Fowler | Place Setting / Flatware / Linens: The Ark | Location: Kilcoyne Lilac Farm
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