Shirred Eggs from Agape Farm & Retreat, Paonia.
Serve with a slice of French sourdough Miche toast and a light side of greens with lemon and white wine vinegar
Note: The french bread is a local delight baked in an outdoor brick oven and comes from Small Potatoes Bakery here in Paonia, Colorado
1 tomato diced
1 red onion diced- add to taste
Bunch of ASPARAGUS- diced
4 teaspoons melted butter
8 eggs -prefer farm fresh
8 tablespoons heavy cream
Salt (to taste)
Freshly ground black pepper (to taste)
1/4 cup cheddar cheese (shredded) and a bit of parmesan
Steps:
Saute the onions, tomatoes,and asparagus together with a bit of olive oil until soft and add to buttered ramekin dishes
Break the 2 farm fresh eggs on top
Add 2 TBS of heavy cream to each and sprinkle with salt and pepper
Bake in preheated oven at 350 for 10-15 minutes
Sprinkle the cheese on a few minutes before you take them out so it melts
