We probably eat more eggs than anyone we know, so it’s lucky for us that we live in Bucks County, Pennsylvania where we have no trouble finding farm fresh and organic eggs wherever we go. Just two minutes up the road is Rick’s Egg Farm and our local grocery store Kimberton Whole Foods carries a wide variety of local eggs including Meg’s Eggs from pasture raised hens which produce the most beautiful multicolor eggs. Alderfer organic eggs from Montgomery County, PA are also readily available in our area.
Baking eggs is a easy way to enjoy farm fresh eggs and keep the yolks just a little underdone and velvety so you can appreciate all that went into making them. As with assembling savory tarts, the egg base here again gives us another savored opportunity to be creative as food photographers and stylists and paint our palette with herbs, vegetables, cheese and anything we want in the interest of art and good taste.
For these eggs we used sliced heirloom cherry tomatoes, fresh thyme, goat cheese and a little minced garlic and thyme but we often experiment with other combinations depending on what we have around and what’s in season, like fresh chives for instance. It’s worth noting that these are the ultimate Dippy Eggs, so get your favorite toast ready for dipping!
To finish these eggs right before the photoshoot, we sprinkled them with some adorable and peppery micro-arugula from our good friends at Blue Moon Acres in Buckingham, PA.
Scroll down below to get the recipe and photography notes!
Food Photography Notes: Natural light at a 12 o’clock position was filtered through a white diffuser. Two large black foam core boards were used on either side of the setting to provide more depth to the shadow areas. The camera system is a Leica S Medium Format with a 30-90mm f/3.5-5.6 Vario-Elmar-S lens.
Food & Prop Styling Notes: We custom painted this tabletop surface with distressed white crackle paint to create a high key, light and airy feel. Ingredients were dispersed around the setting in an energetic pattern to create a visual rhythm and provide a sense of organic liveliness to the shot.
- 4 farm fresh eggs
- 4 tbsp heavy cream
- 1 tbsp butter, softened
- 4 cloves minced garlic
- 2 tbsp goat cheese
- 1 pint of fresh heirloom cherry tomatoes, sliced in half
- 1 bunch fresh thyme, leaves pulled off and stems discarded
- 1 bunch fresh parsley, chopped
- Microgreens (optional)
- Salt and pepper
- Preheat oven to 400F.
- Prepare two small baking dishes by buttering them lightly.
- Break eggs into prepared baking dishes, 2 eggs per dish.
- Sprinkle the eggs evenly with the heavy cream, 1 tbsp per egg.
- Sprinkle the eggs next with minced garlic and thyme, and place the tomato halves on top as well, as many as you like.
- Crumble the goat cheese evenly over all the eggs.
- Bake for 10 to 14 minutes until whites are set, and yolks are just starting to firm up.
- Remove from oven and season with salt and pepper to taste.
- Sprinkle with more thyme, some chopped parsley and microgreens if you have available.
- Serve with freshly toasted bread and a medium bodied red wine.