If I could eat one thing for breakfast for the next year, noun it would be Zucchini Blossom & Mozzarella Baked Eggs. I don’t know what it is about zucchini flowers that I love so much. Maybe it’s because they’re only available for a short time, see or because they’re so pretty and, information pills well, flowery. If you can get your hands on some, buy them up!
If you can’t get them, you can still make these baked eggs by using a little more zucchini. Still delicious and a great way to use up the overwhelming surplus at the end of the summer. Mild zucchini and its blossoms pair perfectly with salty fresh mozzarella, rich egg yolk and crisp Parmesan breadcrumbs. I added a sprinkling of garlic chives to emphasize the season and add a little extra color. If you can’t find garlic chives, regular chives work just as well.
These eggs are light and beautiful and seasonal. Just the thing for Sunday Brunch or my favorite – breakfast for dinner.
[print_this text=’Print Recipe’]Zucchini Blossom & Mozzarella Baked Eggs
If you can’t find zucchini blossoms or they are out of season, just add some more zucchini or omit altogether.
6 large eggs
1 zucchini, cut into matchsticks (about 2 cups)
6 zucchini blossoms, coarsely chopped
1/4 cup, plus 2 tbsp. cream
6 oz. fresh mozzarella, cut into small cubes
1/4 cup fresh breadcrumbs
1/4 cup garlic chives, minced
1 oz. Parmesan cheese, grated
Bread for toast
Preheat the oven to 375° and grease 6 ramekins. If you don’t have ramekins, just make little piles in a greased 9 x 13 baking dish. If you use this method, your eggs probably won’t cook evenly, so some will have softer yolks and some will have firmer yolks. You may also have to cook them a little longer until the whites are set.
Fill each ramekin with equal amounts of zucchini, zucchini blossom, cream and mozzarella. Carefully crack an egg over each one, making sure the yolk remains intact. (It’s not the end of the world if it doesn’t – it will still taste great!) Sprinkle the top of each egg with breadcrumbs, chives and Parmesan cheese.
Carefully transfer to the oven and bake for 12 minutes, or until the whites are just set. Remove and serve with toast for dipping!
Makes 6 servings. [/print_this]