Author Notes: A good egg needs no fuss. The rich, orangey yolks of the eggs from Grazin’ Angus Acres are a result of chickens doing what they do best—roaming, pecking and hunting. This recipe is easy enough to double, triple or even adapt to a muffin tin to make for a crowd (you’ll probably only need two pita wedges and one egg per nest for a standard size tray). —Jennifer Perillo
Butter to coat baking dishes
1-inch round multigrain pitas, cut into 4 wedges each
teaspoon heavy cream
teaspoons grated Parmesan cheese
Freshly ground pepper, to taste
Freshly chopped parsley, to garnish
4-inch round by 2-inch deep ceramic casserole dishes
- Preheat oven to 400ºF. Coat sides,bottoms and rims of baking dishes with butter. With the tips pointing up, line the bottom and sides of each casserole dish (like the kind you’d use for French onion soup) with 4 pita wedges, letting the wedges overlap.
- Add the eggs to the pita “nest”. Using a spoon, divide the cream on top of eggs. Evenly prinkle with Parmesan cheese and season with pepper. Place dish on a baking sheet and bake for 18 minutes, or until whites of egg are just set. Garnish with chopped parsley and dig in—the pita crisps are perfect for scooping up the egg yolk.