{"id":14711,"date":"2017-11-26T22:34:55","date_gmt":"2017-11-26T22:34:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14711"},"modified":"2017-11-26T22:34:55","modified_gmt":"2017-11-26T22:34:55","slug":"baked-eggs-leeks-herbs-habanada-tomato-creme-fraiche","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14711","title":{"rendered":"baked eggs, leeks, herbs, habanada, tomato, cr\u00e8me fra\u00eeche"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14712\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/eggs_baked_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We took a break from fried eggs at breakfast today. I baked eggs, and a few other odds and ends, inspired in part by the rare appearance in the refrigerator of both cr\u00e8me fra\u00eeche and heavy cream, not to mention some very ripe tomatoes and a wonderful sturdy and crusty bread.<\/p>\n<p>It started with leeks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14715\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/leeks.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four or 5 chopped thin\u00a0leeks from Willow Wisp 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 and stirred in (thyme, rosemary, and parsley from S. &amp; S.O. Farm; peppermint and sage from Phillips Farm; tarragon from Willow Wisp Organic Farm; oregano from Keith&#8217;s Farm; and lovage from Two Guys from Woodbridge), plus 2 chopped fresh habanada peppers from Norwich Meadows Farm, after which leeks, herbs and peppers transferred to a buttered glazed ceramic oven dish, the mixture spread evenly on the bottom, 6 eggs from Millport Dairy Farm cracked on top, a couple handfuls of golden cherry tomatoes from Phillips Farm scattered about, and dollops of Ronnybrook Farms\u00a0<em>cr\u00e8me fra\u00eeche<\/em>, which had been stirred with a little heavy cream\u00a0from the same local maker,<em>\u00a0<\/em>dropped on the surfaces around the\u00a0eggs and the tomatoes, the dish seasoned with good sea salt, freshly-ground\u00a0black\u00a0pepper, a bit of crushed dried Sicilian pepperoncino, a pinch of dried fenugreek fromBombay Emerald Chutney Company, the pan set on a rack in the middle of an\u00a0oven that had been preheated to 400\u00ba, until the eggs had set and the cream almost entirely absorbed, served on 2 plates atop 4 thick slices of a whole wheat sourdough Miche\u00a0 from Bread Alone bakery that had been toasted on my no-bread-too-thick\u00a0<a href=\"http:\/\/www.camp-a-toaster.com\/\">\u2018Camp-A-Toaster\u2019<\/a>\u00a0[see <a href=\"http:\/\/food.hoggardwagner.org\/2016\/02\/08\/thick-bacon-fresh-eggs-tarragon-salt-pepper-real-toast\/\">this post<\/a>], and garnished with purple micro radish from\u00a0Two Guys from Woodbridge<\/li>\n<li>the music was the entire album of music by\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=12507\">Johann Adolf Hasse, &#8216;Salve Regina&#8217;,\u00a0with\u00a0Barbara Bonney and Bernarda Fink,\u00a0Reinhard Goebel conducting Musica Antiqua Cologne <\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We took a break from fried eggs at breakfast today. I baked eggs, and a few other odds and ends, inspired in part by the rare appearance in the refrigerator of both cr\u00e8me fra\u00eeche and heavy cream, not to mention some very ripe tomatoes and a wonderful sturdy and crusty bread. It started with leeks. &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-14711","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\/14711","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=14711"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14711\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}