Got this in a text this evening from a new customer, Mary. She drove down from Charlotte last week to get 4 dozen eggs, and I was delighted to see a picture of her supper creation. She said that her grandson especially likes the blue eggs, and she no longer has to talk him into eating them. He’s eaten one every day!
Here’s the link to the original recipe but, just in case you can’t get there, here’s the original recipe, too. Oh, and our eggs are from free range hens, hormone and antibiotic free, of course. $3.50 dozen or $12/four dozen. That’s a bargain! Call me at 803.804.3541 to make sure I’m home before you come to get your eggs for your next gourmet breakfast….or supper. 🙂
ROASTED RED PEPPER & BAKED EGG GALETTES
- 1 large red pepper, halved, seeded, and cut into about ½ inch strips
- 10-12 baby sweet peppers, cut into ½ inch strips (see note)
- 1 large red onion, halved and cut into ¾ inch thick slices
- ½ teaspoon dried thyme
- 2 teaspoon ground coriander
- 2 teaspoons ground cumin
- salt and pepper
- 6 tablespoons olive oil
- 3 tablespoons flat leaf parsley, chopped
- 1½ tablespoon cilantro, chopped
- 3 tablespoons sour cream
- 6 – 6 inch squares of puff pastry, cold
- 6 large eggs + 1 egg lightly beaten
- For the roasted veggies. Position a rack in the center of the oven and preheat the oven to 400ºF. In a large bowl, combine the red peppers, sweet peppers, red onions, and toss in the thyme, coriander, cumin, salt and pepper, along with the olive oil. Toss to coat. Spread out on a baking sheet and allow vegetables to roast for 30-35 minutes stirring every 10 minutes. The veggies should be soft but not chard. Remove from the oven and mix in half of the parsley and all of the cilantro. Turn up the oven temperature to 425ºF.
- Assembling the galettes. Prick the squares of puff pastry with a fork and place them on a silicone or parchment lined baking sheet. I could fit all 6 on one sheet, if you can’t, use 2 baking sheets. Brush the puff pastry with the beaten egg mixture. Spread ½ a tablespoon of sour cream on each square. Top with ⅙ of the pepper mixture on top of sour cream, leaving a small gap near the border so the edges can rise, also leave a well in the center for the egg later on.
- Bake the galettes for 14 minutes. Crack an egg into the well in the center of each galette and return to the oven to cook for 5-7 minutes or until the eggs are set. For slightly runnier eggs, bake for 5. Sprinkle with additional salt and pepper along with remaining parsley. Serve immediately drizzled with a little additional olive oil, if desired.
If you can’t find baby sweet peppers where you live, just use an additional red pepper.
If you cannot find previously cut 6 inch squares of puff pastry, use a 10×15 sheet and cut it into 6 equal pieces to yield 5 inch squares.
After the veggies are roasted, they can be kept at room temperature for 1-2 hours until galettes are assembled. Alternately, you can store the veggies in an air-tight container and bring them back to room temperature on the counter for 1 hour prior to assembling galettes.
Recipe slightly adapted from – Jerusalem: A Cookbook