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Chef Matt's Famous Baked Eggs
From The Snowvillage Inn
Ingredients
1/4 cup sliced onions
1/4 cup sliced mushrooms
clarified butter
handful of fresh spinach
2 tablespoons heavy cream
2 of Sunni's farm fresh eggs
(taken before the hens miss them...)
salt & pepper to taste
2 tablespoons freshly grated Parmesan cheese
Instructions
In a small, oven-safe, fry pan sauté onions and mushrooms in
clarified butter until onions and mushrooms are soft. Add
spinach, heavy cream and salt & pepper to taste. Stir until
spinach is just wilted. Crack eggs on top. Cook in a 500
degree oven until done (up to 8 minutes) Sprinkle with
Parmesan cheese
Hint: The fresher the ingredients, the better. Snowvillage Inn
is fortunate to have Moose Track Farms just up the road. Our
eggs are taken from the hens in the morning and dropped off
here at the inn in the afternoon. Once last summer, we
realized we were running low and Sunni (the farmer) actually
came down in her pajamas, ran in the back door to the
kitchen, stocked us up and was gone before anyone (besides
the innkeeper, Karen) knew she was here!
From The Snowvillage Inn
Ingredients
1/4 cup sliced onions
1/4 cup sliced mushrooms
clarified butter
handful of fresh spinach
2 tablespoons heavy cream
2 of Sunni's farm fresh eggs
(taken before the hens miss them...)
salt & pepper to taste
2 tablespoons freshly grated Parmesan cheese
Instructions
In a small, oven-safe, fry pan sauté onions and mushrooms in
clarified butter until onions and mushrooms are soft. Add
spinach, heavy cream and salt & pepper to taste. Stir until
spinach is just wilted. Crack eggs on top. Cook in a 500
degree oven until done (up to 8 minutes) Sprinkle with
Parmesan cheese
Hint: The fresher the ingredients, the better. Snowvillage Inn
is fortunate to have Moose Track Farms just up the road. Our
eggs are taken from the hens in the morning and dropped off
here at the inn in the afternoon. Once last summer, we
realized we were running low and Sunni (the farmer) actually
came down in her pajamas, ran in the back door to the
kitchen, stocked us up and was gone before anyone (besides
the innkeeper, Karen) knew she was here!