Baked Eggs

Recipe by Chef Marc Matsumoto

INGREDIENTS:
2 slices thick cut bacon
1 shallot, minced
2 tbsp parsley, chopped
5 ramps, bulbs minced, leaves chopped
1 1/2 cups stewed tomatoes, chopped
salt and pepper
honey (optional)
2-3 eggs
ricotta insalata

OPTIONAL:
parsley
basil
chives
scallions
ramp leaves

DIRECTIONS:
Preheat broiler. Move oven rack to the top position.

For tomato sauce, place bacon on oven-safe pan and fry over medium heat until some oil renders out. Add minced shallots and ramp bulbs, sauté until soft and fragrant. Add chopped parsley and ramp leaves; cook until they are just wilted. Add tomatoes, then salt and pepper to taste. If sauce is too tart, add honey to sweeten slightly.

Use a spoon to make 2-3 wells in the tomato sauce and drop an egg into each well. Crumble cheese on top and bring the sauce to a boil. When the bottoms of the eggs start to turn white, transfer the pan to the oven. Broil directly under the heating element for about 1 minute, or until the cheese is browned and the eggs have turned white on top.

Quickly garnish baked eggs with parsley, basil, chives, scallions, or ramp leaves. Serve on toasted bread.

Serves 2-3