Heirloom LA ~ Part II Braised Eggs in a Mason Jar

Savory Brunch Recipes

During my lovely visit with Tara and Matt at the heavenly Heirloom LA headquarters, I learned how to make the perfect brunch dish. Matt had me helped with the chopping and sautéing after I had a blue blanket cocktail that was so fresh and refreshing. The braised eggs in the mason jars are the perfect dish for a brunch at home. I was a bit intimidated by re-creating the presentation, but watching Matt at work gave me total confidence in trying this at home. Since my ladies are laying pretty prolifically, I need beautiful egg recipes to have on hand. The savory addition of organic vegetables mixed in with the eggs, made the mason jars little works of colorful art.

For more all-natural and organic recipes, see The Local Rose.

Blue Blanket (Mocktail)

10-12 Blueberries lightly muddled
1 egg White
1.5 oz. Fresh Squeezed Lime Juice
1.25 oz House made lavender syrup
Dry Shake (shake vigorously without ice)
Shake with ice for 10-15 seconds and fine strain into a cocktail glass.
Aromatic garnish of Angostura Bitters from a dropper
Lavender sprig

Roasted Vegetable Caponata Braised Eggs
Makes 6 portions

You will need:
6 8oz Mason/Glass Ball Jars
Pot large enough to fit all 6 jars at least 6 inches deep
1 Large Saute Pan
Cutting Board
Knife
Wooden or Metal Kitchen Spoon

Ingredients:
6 Whole Organic Eggs
1 Zucchini, cleaned, deseeded, cut into 1/4 inch squares/dice
2 cups Kale/Hearty Greens, cleaned, sliced
1 Red Onion(or 1 bundle of Green Onions), peeled, sliced
3 cloves Raw Garlic, sliced
1 Sweet Pepper, deseeded and cut into 1/2 inch squares/dice
1 ripe Heirloom Tomato, diced (or 1 basket cleaned Cherry Tomatoes)
1 cup basil leaves, sliced thinly
1 cup Broccoli Tops, chopped roughly
1 cup Shaved Parmesan Cheese (optional)
1/2 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Procedure:

STEP 1:
Saute Onions and Garlic in a large sauté pan over medium-high heat until lightly browned and translucent with a few table spoons of the olive oil, a pinch of salt and pepper. In a large bowl, combine Zucchini, Kale, Peppers and remaining Olive Oil. Season with salt and pepper to taste and mix like a salad. When onions and garlic have cooked, add the vegetables and sauté on high heat until tender. Remove form heat, Fold in the Tomatoes and basil, divide evenly between all the glass jars. Vegetables should fill the glass about 1/2 way to two thirds of the total volume of the jar.

STEP 2:
Place the jars in the pot and crack one whole egg into each jar. Fill the pot with enough water to submerge 2/3 of the jar and bring water to a simmer. Lightly cover with Aluminum foil and simmer 8-12 minutes depending on how well you like your eggs cooked. Allow to rest 4-5 minutes before serving, garnish with the chopped broccoli mixed with Parmesan, salt and pepper and a drizzle of olive oil.

HINT: of you are wondering what to do with your leftover veggies from the night before whether they are roasted, grilled or steamed, mix with a little crushed tomato and soft herbs like basil, marjoram or cilantro and pack them into jars instead of tupperware and follow the instructions from step 2 for a quick and easy breakfast using leftovers.