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.