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
serves 2

4 Eggs
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)
6 radishes
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. 


  1. Oh yeah! Gorgeous pictures and yummy-sounding recipe. So going on my "to-make" list!

  2. Oh my! This looks so tasty. Heading to the kitchen for lunch!


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