Baked Farmer’s Eggs with Fennel Cream Sauce
Chef Alex Harrell’s baked farmer’s eggs elevate the standard eggs and bacon. Harrell tops the farmer’s eggs with a light fennel cream that enhances the flavor of the farmer’s eggs, giving the dish a smooth, bright finish. Harrell serves the baked eggs with bitter greens topped with crispy pancetta and a preserved Meyer lemon vinaigrette. “I think eggs are the perfect comfort food. When they are baked and poached in a warm cream and served with plenty of bread for dipping, it only elevates the comfort. I love the gentle fennel flavor of the cream, as it’s a perfect backdrop to the richness of the yolks. When paired with a salad, it’s a great dinner and brunch dish,” says Alex Harrell, chef-owner of Angeline in New Orleans.
- 2 tbsp unsalted butter
- 1 cup fennel, thinly sliced
- 1 leek, thinly sliced – use white part only
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 cups heavy whipping cream
- salt to taste
- 4 fresh farmer’s eggs
- 1 tsp butter, melted (for ramekins)
- fennel pollen to finish
1. Preheat oven to 400º.
2. In a medium pot, add butter. Heat over medium high heat until melted. Once butter is melted, add fennel, leek, and garlic. Sweat over medium high heat until vegetables are softened, Once slightly softened, add fresh thyme sprigs.
3. Season vegetables with a dash of salt and add cream. Stir gently. Allow cream to reduce over medium heat for 8–10 minutes, or until cream thickens. Once thickened, strain cream into a small bowl, removing vegetables and thyme. Coat inside of four 4-oz ramekins with melted butter. Then crack one egg in each butter ramekin.
4. Top each eggs with approximately 2 oz of the fennel cream using care to cover the egg whites only. Leave the yolks exposed.
5. Transfer ramekins to the oven. Bake 8–10 minutes or until slightly set. Remove from oven and allow to rest for one minute. Sprinkle fennel pollen over eggs to finish.
Serve immediately with a small salad.Back to top