Easter Recipe: Spring Peas with Baked Eggs

Mary Sue Milliken cooking in the kitchen

This simple but delicious baked egg casserole makes the perfect Easter brunch dish, featuring the springtime flavors of peas, fresh garlic, and basil paired with earthy roasted peppers, eggs, and Serrano ham. I make the peas ahead of time so all I have to do is crack the eggs, garnish, and pop in the oven just before everyone is starving. Not only is this dish a powerhouse of flavor, it's also beautifully colored with bright green peas, deep red peppers, and gorgeous yellow egg yolks. Easter eggs won't steal the show from your table if you serve this casserole! - Mary Sue

Serves 4

1/4 cup extra virgin olive oil
1 large onion, diced (about 1 1/2 cups)
1 tsp salt
1/2 tsp freshly ground black pepper
5 cloves garlic, minced
1/4 cup pine nuts
3 cups green peas, (fresh or frozen)
3/4 cup water
1/2 cup roughly chopped basil leaves
2 red bell peppers, roasted and peeled, one diced and the other cut into 1/4-inch strips
2 ounces Serrano ham or prosciutto, cut into small julienne
8 eggs
1/3 cup grated Parmesan or Romano cheese

Preheat oven to 400°F.

In large, heavy skillet, heat oil for 30 seconds. Add onion, salt, and pepper. Cook over moderate heat for 10 to 12 minutes, or until onion is softened and golden. Add garlic and cook for 5 minutes more, stirring often.

Toast pine nuts in a dry pan over low heat until slightly golden and aromatic, about 4 to 6 minutes. Add to skillet, along with peas and water. Simmer for 5 minutes, or until peas are cooked. Add basil, diced red bell pepper, and Serrano ham; bring to a boil.

Remove skillet from heat. Spread pea mixture evenly in a 9-inch square ceramic or earthenware casserole. With the back of a ladle, make 8 indentations in pea mixture. Break eggs carefully, one at a time, into a bowl, and slide one into each indentation. Frame eggs with red bell pepper strips and sprinkle all with grated cheese. Bake for 12 to 15 minutes, or until eggs are done to your liking.

Tip: You can sub 4 strips bacon, cooked and crumbled, for the Serrano ham.