Baked Eggs In Zucchini Recipe
Baked Eggs In Zucchini Recipe
Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.
Servings
4
Ingredients
- 4 pound zucchini
- 2 tablespoon butter
- 2 tablespoon olive oil
- 6 eggs
- hollandaise sauce
- salt and pepper
- 2 scallions, chopped
Directions
- Wash the zucchini carefully, scrubbing lightly under water, but don't peel them. Grate all the zucchini coarsly. In a large bowl, toss with 2 teaspoons salt, and let it rest this way for about 5 minutes. Take out the zucchini by handfuls, squeexing it gently to remove all excess water, and pile it on paper towels to drain. Zucchini prepared this way does not become a soft, stewy affair when it is cooked. Meanwhile, take 6 eggs from the refrigerator so they reach room temperature before using and preheat oven to 350º.
- Now heat the butter and olive oil in a large skillet, and add to it the chopped scallion. After a few minutes, add the zucchini and some fresh-ground black pepper, and saute it over a medium-hot flame for about 8 to 10 minutes, sturring almost constantly.
- Butter 6 small, individual casseroles. divide the zucchini between them and make a shallow hollow in the center of each one.
- About 15 to 20 minutes before you want to serve this dish, break one egg carefully into each little casserole of zucchini: it should just fit into the hollow place. Sprinkle the eggs with a little salt and grate of black pepper. Bake them for about 15 minutes at 350º degrees. The white should be completely set and the yolk still a little soft inside.
- Spoon some hot Hollandaise sauce over each egg when you take them out of the oven and serve immediately.
- Prepared this way, the Baked Eggs in Zucchini makes a very nice first course. If it is meant to carry the meal, double the recipe — using slightly larger oval dishes — and put 2 eggs in each serving.