Thrift Kitchen: Baked Eggs!

We have, I kid you not, 18 baby chicks in our basement. They are Jason and I’s + our friend’s egg investment plan. We each get 9 each–4 of mine are broilers. So for Jason and I, we will have our own little flock of 5 layers. I wrote about them in the April/May issue of the Craft Leftovers Zine.

I’m looking forward to having 3-5 fresh eggs daily in just 3 months time, which has me thinking about all the wonderful things I can do with homestead fresh eggs!

Two weeks ago I went to the Cafe with my friend and we had a dish I had never dreamed existed: Baked Eggs!

Their amazingness is a combo of their simplicity to make and deliciousness to eat. Because I have my herb garden going and a few first delicious tomatoes, this dish is almost 100% out of the garden – just the milk and eggs are from the local co-op. Here’s how I make mine.

Little Woods Homestead Baked Eggs


  • 2 fresh eggs
  • 1 Tablespoon fresh herbs of choice – I like thyme and chives. Pick your favorite.
  • Salt and pepper to taste
  • 1 Tablespoon crumbled feta cheese
  • 1 Tablespoon ricotta cheese
  • 2 Tablespoons whole milk (or half and half will work)
  • Spinach or other green that’s tasty sautéed – even some chopped asparagus would work well
  • Optional – diced red onions and bacon


Step one: Chop up your spinach or greens of your choice and place them in the bottom of a little cassorolette and pour the milk over the green. A mini bread pan could work well too.

Step two: Crack the two eggs and put them side by side over the greens.

Step three: Sprinkle the herbs over the eggs along with the salt and pepper. Sprinkle the cheese on top.

Step four: Bake at 375 degrees for 15 minutes.

Let it cool a little bit, crack the cheese and enjoy!

Until next time!
Kristin Roach


One thought on “Thrift Kitchen: Baked Eggs!

  1. Interesting. Our CSA has inundated us with leafy greens this spring, and one recipe i tried to use them all was ‘love in a nest’ from Barbara kongsolver’s “animal vegetable miracle’. Similar ingredients, but much heavier on the greens and you make it in a skillet, poaching the eggs. It’s now a family favorite that I make almost every week! Depending on what the garden gives, that is.

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