Braised Eggs

Heirloom LA Brunch-3


Over on our website you can see this event we threw in The Salon for some young women who are in The Next Step Program at Alliance for Children’s Rights which serves youth aging out of the foster care system.


Heirloom LA Brunch-4


We wanted to invite them in to have little workshops with a couple of our favorite vendors who taught them how to set a formal table, fold napkins, make flower arrangements, mocktails, and omelets.




Yasmine Floral Design, Casa de Perrin, and Individual Medley all came on board to donate their time and share their style and skills with the girls. This event began several relationships for us so it goes down as a special one.


Heirloom LA Brunch-2



BRAISED EGGS (serves 6)




3 cups roasted veggies

2 heirloom tomatoes, chopped

6 whole eggs

1 bunch baby broccoli, chopped and seasoned with salt and pepper

2 tablespoons pesto (see recipe here)




Divide roasted vegetables evenly into ramekins or glass jars. Top with chopped and seasoned heirloom tomatoes and one whole cracked egg in each jar.


Fill a dutch oven or stock pot with water that goes an inch below the height of your vessels. Bring water to a boil and carefully place each jar into the pot. If bubbles from the water are getting into your vessels, empty some water. Do not cover. Cook “braise” until egg whites are set up and remove. Top with pesto and broccoli.


Photos: Jennifer Emerling






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