Yum: Zucchini Blossom & Mozzarella Baked Eggs

There is a really fun blog called Bitchin Camaro and it is surprisingly a blog about food....she posted this yummy recipe and I just had to share...

Zucchini Blossom & Mozzarella Baked Eggs

If you can’t find zucchini blossoms or they are out of season, just add some more zucchini or omit altogether.
6 large eggs
1 zucchini, cut into matchsticks (about 2 cups)
6 zucchini blossoms, coarsely chopped
1/4 cup, plus 2 tbsp. cream
6 oz. fresh mozzarella, cut into small cubes
1/4 cup fresh breadcrumbs
1/4 cup garlic chives, minced
1 oz. Parmesan cheese, grated
Bread for toast

Preheat the oven to 375° and grease 6 ramekins. If you don’t have ramekins, just make little piles in a greased 9 x 13 baking dish. If you use this method, your eggs probably won’t cook evenly, so some will have softer yolks and some will have firmer yolks. You may also have to cook them a little longer until the whites are set.

Fill each ramekin with equal amounts of zucchini, zucchini blossom, cream and mozzarella. Carefully crack an egg over each one, making sure the yolk remains intact. (It’s not the end of the world if it doesn’t – it will still taste great!) Sprinkle the top of each egg with breadcrumbs, chives and Parmesan cheese.

Carefully transfer to the oven and bake for 12 minutes, or until the whites are just set. Remove and serve with toast for dipping!

Makes 6 servings.