Easter Egg Cups

With Easter coming, I thought we would have an egg based dinner. We decided to do it the night before Easter because that was when we would have all four kids. Since none of us are religious, Easter is really just a day for the kids to pig out on chocolate. BUT, I can't pass up an opportunity to make an extra special meal.

(sorry there is no picture, I thought about adding it to the blog after we all licked the plates clean)

Serves 6

Easter Egg Cups w/ Asparagus
6 eggs
1 T oil
4 small red potatoes, diced
1/2 celeriac, diced
1/2 onion, diced
6 cloves of garlic, minced
1 large carrot, quartered and sliced
1 C vegetable stock
salt & pepper, to taste
1/4 shredded cheese
20 asparagus, ends trimmed
2 T olive oil
salt & pepper

Heat oven to 375 degrees. Grease 6 large muffin cups with oil. In a large skillet, heat 1 T oil over medium heat. Add potatoes, celeriac, carrots, onions and garlic and saute for 10 minutes, stirring occasionally. Add stock, salt and pepper and stir thoroughly. Turn heat up to medium-high and boil until stock is soaked into the veggies. Remove from heat and scoop veggies into muffin cups, pressing firmly into bottoms and sides. Break eggs into each cup of veggies and sprinkle with salt and pepper. Place in oven for 15 minutes, then pull out and sprinkle each cup with cheese. Bake for 5 more minutes.

Meanwhile, heat 2 T oil in a cast iron pan over medium heat. Sprinkle with salt and pepper. Once oil is hot add asparagus and saute for 5 minutes, stirring occasionally.

When eggs are done, gently remove from muffin cups (I used a butter knife and a tiny spatula) and place on a plate with 5 spears of asparagus and a small side salad.