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20f36cdc 4ed5 46b0 ad75 73fede8d51d7  2016 07 09 18 14 56

Wondering what to do with squash blossoms? Stuffed, battered and fried is great but try them in baked eggs and the delicate flavors will shine through. Here I layered a mixture of ricotta and garlic scape pesto, thinly sliced summer squash, and eggs. Added a little cream, topped it with chopped squash blossoms, a few cherry tomatoes, parmesan, salt and pepper, panko (or breadcrumbs) and some fresh herbs (I used oregano, but thyme or chives would be great as well). Bake in a 375 degree oven for 15-20 minutes or until the eggs are set. This is a perfect weekend brunch dish. Easy and quick. You can use individual ramekins or cocotte dishes. I used a tagine dish that's perfect for feeding 2. Serve with toast, more parmesan and hot sauce is you like.
For the garlic scape pesto: Garlic scapes, basil, parsley, pistachio (or pine nuts), parmesan, lemon juice and olive oil.