This recipe is a BLD* (Breakfast Lunch or Dinner) one, for sure!* And, how nice to just put everything on a sheet pan, and put it in the oven - 'specially on a busy Sunday morning or when you have guests*.
"Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4-5 min. before serving."
(serves 4-6)
3 T. EVOO (Extra Virgin Olive Oil), plus more for baking sheet
8 oz. sliced cremini mushrooms (about 3 cups)
2 large leeks, sliced thinly into half-moons, rinsed WELL*, and drained (about 4 cups)
About 1/2 t. each kosher salt and freshly* ground black pepper (white pepper contains Gluten*)
11 t. fresh lemon* or lime* thyme leaves (I grow both of them plus lavender thyme on my farm*)
8 eggs
1/4 cup crumbled fresh goat cheese (you can use herbed goat cheese*)
Preheat oven to 400 with rack in the center. Line a 12x17 inch rimmed baking sheet with parchment paper and coat lightly with oil. Put mushrooms and leeks on baking sheet. Sprinkle with oil, 1/2 t. each S&P*, and the thyme, and toss to coat. Spread veggies* in an even layer. Bake until softened and starting to brown, about 10 min.* Remove baking sheet from oven but leave oven on. Make 8 evenly spaced hollows in veggies, and crack an egg into each. Sprinkle with goat cheese and S&P, to taste. Return baking sheet to oven and bake until egg whites are set but shiny and yolks are still runny, 8-10 min; jiggle baking sheet to check softness of yolks.
"Praise God from whom all blessing flow".
Love,
MM
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