Dava Parr of Fresh & Wyld Farmhouse is owner, operator and green-thumb extraordinaire, managing a garden, barn, inn and commercial kitchen in the heart of Paonia. Her Summer Brunches on the Lawn have been a huge hit at the Farmhouse and an all-time favorite morning meal, her shirred eggs, are below.
Read the complete story in the January/February 2013 issue of Colorado Life Magazine!
|Number of Servings:||4|
|Ingredients:||1 Tbsp olive oil
1 large or 2 small tomatoes, seeded and chopped
1 small clove of crushed garlic
salt and pepper to taste
1 Tbsp fresh basil,
cut in thin strips (chiffonade)
2 Tbsp butter
1/4 cup heavy cream
2-3 oz fresh crumbled chèvre (goat cheese)
Heat a small sauté pan to medium heat. Add oil, then garlic. Sauté 2-3 minutes, then add tomatoes and basil. Cook until tomatoes thicken and lose their moisture. Salt and pepper to taste and set aside. Melt butter in a small pan. Using a pastry brush, liberally butter four 3-inch ramekins or small oven-proof bowls. Place on a sturdy baking tray. Pour 1 Tbsp heavy cream into bottom of each ramekin. Carefully break 2 eggs on top of cream without breaking the yolks. Add 1-2 Tbsp cooked tomato mixture. Sprinkle with crumbled chevré. Bake at 375° for 15 minutes. Carefully remove from oven and let cool for a few minutes before serving.