{"id":12435,"date":"2017-04-12T01:06:56","date_gmt":"2017-04-12T01:06:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12435"},"modified":"2017-04-12T01:06:56","modified_gmt":"2017-04-12T01:06:56","slug":"baked-eggs-leeks-tomato-habanada-creme-fraiche-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12435","title":{"rendered":"baked eggs, leeks, tomato, habanada, cr\u00e8me fra\u00eeche, herbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12436\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/baked_leeks_eggs_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was again Sunday breakfast with eggs, this time without the bacon, but with tomatoes\u00a0(which usually make an appearance at this time) &#8211; and leeks, which were standing in for one or more\u00a0of the smaller alliums which are usually a part of our\u00a0weekend treat.<\/p>\n<p>Because of other commitments, right now I&#8217;m in the midst of almost a week of evenings when I am unable to cook dinner. I hadn&#8217;t foreseen this when I was buying vegetables in the Greenmarket, which helps explain the inclusion of the leeks here.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12442\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/leeks-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>three medium\u00a0leeks from Norwich Meadows Farm, cooked with 3 or 4 tablespoons of butter inside a tin-lined heavy copper saut\u00e9 pan until they were tender, approximately a third of a cup of chopped herbs added (thyme and rosemary from Eataly, peppermint from Lani&#8217;s Farm, flat-leaf parsley from Whole Foods, oregano from Lani&#8217;s Farm, and lovage from Two Guys from Woodbridge),\u00a0transferred to a buttered glazed ceramic oven dish, the mixture spread evenly on the bottom, 6 eggs from Millport Dairy Farm cracked on top, 6 large\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole\u00a0Foods, each cut in\u00a03 slices, scattered about, and dollops of Ronnybrook Farms\u00a0<em>cr\u00e8me fra\u00eeche<\/em>, stirred with a little whole milk (double cream would have been more convenient, but I had none),<em>\u00a0<\/em>dropped on the surfaces around the\u00a0eggs and the tomatoes, the dish seasoned with good sea salt and freshly-ground Tellicherry pepper, set on a rack in the middle of an\u00a0oven preheated to 400\u00ba, then served on 2 plates atop thick slices of a toasted &#8216;polenta boule&#8217; from She Wolf Bakery [I sprinkled some micro bronze fennel from Two Guys from Woodbridge on the plated eggs after I had taken the picture at the top]<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2098869\">Heinrich Schutz&#8217;s 1619, &#8216;Musikalische Exequien&#8217;,\u00a0Sigiswald Kuijken conducting La Petite Bande\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was again Sunday breakfast with eggs, this time without the bacon, but with tomatoes\u00a0(which usually make an appearance at this time) &#8211; and leeks, which were standing in for one or more\u00a0of the smaller alliums which are usually a part of our\u00a0weekend treat. Because of other commitments, right now I&#8217;m in the midst of &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12435","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12435"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12435\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}