I was strolling at the Santa Barbara Farmer's market and came upon the most beautiful green/blue eggs. I had to make something with them within 24 hours, they were driving me mad with beauty! A few stands over: oh hey hearty new potatoes, fresh thyme, meyer lemons, radishes and garlic scapes -- A stellar lunch was born. I love it when nature tells me what to do . . .
Baked Eggs in Potato Nests
2 large red potatoes, shredded
2 tablespoons olive oil, plus more for greasing bowls
1 teaspoon mustard
garlic scapes (or chives would do, any fresh green herb would work)
zest from one meyer lemon, plus an extra lemon for serving
salt and pepper
fresh thyme to taste
Preheat oven to 400 degrees. In a skillet on medium heat, place olive oil and potatoes. After about 1 minute, stir in mustard and leaves from about 2 thyme sprigs, and lemon zest. Cook the potato mixture for about 5 minutes, giving the shreds a little color. Grease 2 oven proof ramekins (or bowls) with a little extra olive oil. Press the potatoes into the bowl, in a 3/4" layer, creating a little nest.
Crack 2 eggs in each nest, garnish with the slices of 1/2 your radishes. Add salt and pepper and bake for about 15 minutes, more or less. Add additional fresh radishes, a few thyme springs, lemon wedges and chopped garlic scapes upon serving.