Farm Egg Baked in Celery Cream

Serves 2


1/3 cup fresh cream

2 stalks celery, including leaves, roughly chopped

1 shallot, sliced, including skin

1/2 small onion, sliced, including skin

1 tsp kosher salt

3 peppercorns

1 small bay leaf

1 sprig fresh thyme

butter for greasing  

2 farm fresh eggs


Preheat oven to 350 degrees. In a small saucepan, gently heat cream, celery, shallot, onion, salt, peppercorns, and herbs until very hot. Remove from heat and let steep for 15 minutes. Meanwhile, lightly butter two small ovenproof ramekins and crack an egg into each, being careful not to break the yolk. Strain the cream into a small bowl, gently pressing on the solids. Discard solids. Spoon cream over each egg just until covered. (It's okay if the egg yolk is protruding slightly across the top.)

Bake dishes in preheated oven for 5 to 6 minutes. Check closely to make sure the whites are setting but the yolk is still soft. Then turn the oven to broil and, with the door propped open, heat until tops begin to brown. Remove immediately and let rest a minute before serving. Serve with warm crusty bread brushed with olive oil.