This week's Market Watch is all about eggs from Braucher's Sunshine Harvest Farm in Webster, Minn., sold at the Mill City Farmers Market and the Kingfield Farmers Market, both in Minneapolis. Here are a pair of recipes, culled from two recently released cookbooks, that put eggs front and center.

BREAKFAST STRATA WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Serves 6.

Note: This recipe must be prepared in advance. From “The America’s Test Kitchen Healthy Family Cookbook” by the editors at America’s Test Kitchen ($34.95, America’s Test Kitchen).

½ loaf supermarket French or Italian bread (about 6 oz.), cut into ½-ich cubes (about 4 c.)

2 tbsp. unsalted butter

1 onion, minced

1 garlic clove, minced

10 oz. frozen spinach, thawed, squeezed dry and coarsely chopped

½ c. oil-packed sun-dried tomatoes, rinsed and minced

½ c. dry white wine

Vegetable oil spray

6 large eggs

1 ¾ c. whole milk

1 tsp. salt

¼ tsp. freshly ground black pepper

1 ½ c. crumbled goat cheese (about 6 oz.), divided

Directions

Preheat oven to 275 degrees. Spread bread cubes across a rimmed baking sheet and bake, stirring occasionally, until thoroughly crisp and dry, about 30 to 40 minutes.

In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and cook until spinach is heated through, about 2 minutes. Add sun-dried tomatoes and cook until fragrant, about 30 seconds. Transfer mixture to a large bowl. Add wine to skillet, increase heat to medium-high and cook until it has reduced to ¼ cup, about 3 minutes. Remove from heat and reserve.

Spray an 8-by-8-inch baking dish with vegetable oil spray. In a large bowl, whisk together eggs, reduced wine, milk, salt and pepper. Stir in spinach mixture, 1 cup of goat cheese and dried bread crumbs, stirring until well-combined. Pour mixture into prepared baking dish and cover with plastic wrap. Weigh strata down with a large zipper-lock bag filled with sugar. Refrigerate for at least 1 hour or up to 24 hours.

When ready to bake, preheat oven to 325 degrees. Meanwhile, remove weight from strata and let it stand at room temperature for 20 minutes. Sprinkle with remaining ½ cup goat cheese. Bake until surface is puffed and edges pull away slightly from dish, 50 to 55 minutes. Remove from oven and let cool slightly before slicing and serving.

 

BAKED EGGS WITH MUSHROOMS

Serves 4.

Note: From “Seasons & Celebrations: A Market-Fresh Cookbook For All Occasions” by Jill Melton, Candace Floyd and Jon Ashton ($24.95, The Countryman Press).

2 tbsp. butter, plus extra for ramekins

1 c. chopped white mushrooms

1/3 c. chopped onion

3 tbsp. chopped cooked ham

½ c. lower-sodium beef broth

1/8 tsp. freshly ground black pepper

4 eggs, at room temperature

½ c. shredded Cheddar or Swiss cheese

Directions

Preheat oven to 350 degrees. Generously butter bottom and sides of 3-inch ramekins. In a medium skillet over medium heat, melt butter. Stir in mushrooms and onions and cook for 2 minutes, stirring occasionally. Stir in ham and cook for 2 minutes. Add broth, cook 3 minutes. Add pepper. Divide mixture among prepared ramekins. Break 1 egg into each ramekin and bake for 15 minutes. Remove from oven, sprinkle cheese on top of each ramekin and bake an additional 5 minutes, or until eggs are set. Remove from oven and serve immediately.