Northern Michigan Recipe: This Asparagus Tapenade Egg Bake recipe from The Intentional Minimalist blogger, Kristin Celeste Shroeger, features locally produced products from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farms, Leelanau Cheese and Country Cabin Bakery.
Visit The Intentional Minimalist blog for more Northern Michigan recipes featuring farm fresh local ingredients!
Farm fresh local eggs Wild leek infused olive oil (recipe link)
Farm fresh local fromange blanc cheese
Asparagus tapenade (recipe link)
Farm fresh local purple basil micro greens Farm fresh local chives
Preheat oven to 350. Lightly grease three six ounce glass ramekins with wild leek oil and reserve. Cook three slices bacon and reserve. Mince two tablespoons chives and reserve.
In a medium glass mixing bowl, whisk four eggs with one tablespoon wild leek oil. Stir in two tablespoons fromange blanc cheese and two tablespoons asparagus tapenade. Add one cup of egg mixture to each glass ramekin and crumble one slice cooked bacon on top of egg mixture.
Cook egg ramekins in oven for twenty-five minutes until eggs are golden and set in the middle. Remove egg ramekins from oven and cool for five minutes. Remove cooked egg from ramekins and plate. Serve with one teaspoon fromange blanc cheese and sprinkle with chives and purple basil micro greens.