The Chicken or the Egg? Egg-cellent Recipes

Inside the Ingredients

Which came first: the chicken or the egg? This spring our vote goes to the egg and all the new things hatching and growing. To celebrate the season, we are cooking up old and new favorites that highlight local eggs.

For those looking for something sweet, test out our Dutch Baby recipe. It can be served with just about anything. (Fried egg on top, anyone?) Or go savory with the Spinach and Shallot Soufflé, perfect for a springtime menu. We scouted out some of our favorite eggs from Traverse City’s Anavery Fine Foods and River Valley Farms (look for the pink carton) at Edson Farms Market, and for delicious organic spinach, we recommend 9 Bean Rows or Lakeview Hill Farm.

Sweet Dutch Baby

An eggy, custardy, thin pancake perfect for any morning.

Ingredients
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/2 cup flour
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch of nutmeg
4 tablespoons unsalted butter
Confectioners sugar, for serving

To make the dutch baby: In a medium bowl, whisk together the eggs, milk, flour, sugar, vanilla, and nutmeg until very smooth. Set aside to rest while you preheat your oven to 425 degrees. Put the butter in a 10-inch cast iron skillet. Once your oven is up to temperature, place the skillet inside to melt the butter—keep a close eye on it.

Once all the butter has melted, carefully remove the skillet from the oven. Pour the batter into the pan and place back in the oven. Bake for 20 minutes, or until golden brown and puffed. Allow to cool slightly, then serve warm and dusted with powdered sugar. This treat pairs nicely with lemon wedges and fresh fruit. Note: The pancake will collapse shortly after coming out of the oven.

Spinach and Shallot Soufflé

This light and flavorful soufflé makes spring feel like it is already here.

Ingredients
6 tablespoons unsalted butter, at room temperature
4 tablespoons panko breadcrumbs
1 shallot, minced
1 1/2 tablespoons flour
1/2 cup whole milk
Large pinch of each nutmeg, salt, and pepper
2 egg yolks, at room temperature
1 cup grated Parmesan cheese
4 cups baby spinach, finely chopped in a food processor
3 egg whites, at room temperature

To make the soufflé: Preheat the oven to 400 degrees. Grease four mini cocottes or ramekins with butter, approximately 1/2 tablespoon in each. Then coat each with 1 tablespoon of breadcrumbs, shaking out the excess. Place on a baking sheet and set aside. Heat the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the shallot, cook until translucent. Stir in the flour and cook for 30 seconds. Whisk in the milk, nutmeg, salt, and pepper. Continue to cook until thickened and begins to bubble.

Transfer to a medium bowl and allow to cool for 15 minutes. Mix in the egg yolks. Stir in the spinach and 3/4 cup of the parmesan until combined. Set aside. In a separate medium bowl, beat the egg whites until stiff peaks form. Stir 1/3 of the egg whites into the spinach mixture until combined. Carefully fold in the remaining egg whites until just combined. Do not over-mix.

Divide between cocottes. Sprinkle each with 1 tablespoon of the remaining parmesan. Bake for 25 minutes or until browned, puffed, and firm to the touch. Avoid opening the oven before 25 minutes or they may collapse. Allow to cool slightly, then eat while still warm.

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