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Fried Egg-Topped Summer Sauté Fill 1 Created with Sketch.

with Homemade Croutons & Parmesan Sauce

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 535 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re celebrating summertime in the kitchen by putting its produce front and center. Juicy cherry tomatoes, mildly sweet, warm-weather squash and delicate purple fingerling potatoes form the base of this gorgeous sauté. Tossed with crunchy baguette croutons, drizzled with a sharp, creamy Parmesan sauce and topped with a fried egg, this stunning meal brings us back to the delicious basics of cooking with the season’s bounty.

fresh
ingredients
Fried Egg-Topped Summer Sauté  with Homemade Croutons & Parmesan Sauce
Title
  • 2 Farm Eggs
  • 1 Small Baguette
  • 5 oz Cherry Tomatoes
  • 3 cloves Garlic
  • 1 lb Summer Squash
  • 1 Lemon
  • ½ lb Spinach
  • ½ lb Purple Fingerling Potatoes
  • 1 Tbsp All-Purpose Flour
  • ⅓ cup Grated Parmesan Cheese
  • 1 cup Low-Fat Milk
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 450°F. Large dice the baguette. Halve the tomatoes. Peel and mince the garlic. Large dice the squash. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the potatoes into ½-inch thick rounds.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

Make the sauté:
3 Make the sauté:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender. Add the tomatoes and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the drained spinach. Cook, stirring occasionally, 30 seconds to 1 minute, or until heated through. Remove from heat. Season with salt and pepper to taste.

Make the croutons:
4 Make the croutons:

While the potatoes cook, place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and divide between 2 plates.

Make the Parmesan sauce:
5 Make the Parmesan sauce:

While the croutons toast, in a small pot, heat 2 teaspoons of olive oil on medium until hot. Add the flour; whisk, stirring frequently, 30 seconds to 1 minute, or until golden brown. Whisk in the milk and ¾ cup of water until smooth; season with salt and pepper. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to low. Slowly whisk in the Parmesan cheese, lemon zest and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until smooth. Remove from heat.

Fry the eggs & plate your dish:
6 Fry the eggs & plate your dish:

Divide the sauté between the plates of croutons. Wipe out the pan. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Top each plate with as much of the Parmesan sauce as you’d like and a fried egg. Serve with the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 450°F. Large dice the baguette. Halve the tomatoes. Peel and mince the garlic. Large dice the squash. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the potatoes into ½-inch thick rounds.

2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

Cook & drain the spinach:
Make the sauté:
3 Make the sauté:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender. Add the tomatoes and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the drained spinach. Cook, stirring occasionally, 30 seconds to 1 minute, or until heated through. Remove from heat. Season with salt and pepper to taste.

4 Make the croutons:

While the potatoes cook, place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and divide between 2 plates.

Make the croutons:
Make the Parmesan sauce:
5 Make the Parmesan sauce:

While the croutons toast, in a small pot, heat 2 teaspoons of olive oil on medium until hot. Add the flour; whisk, stirring frequently, 30 seconds to 1 minute, or until golden brown. Whisk in the milk and ¾ cup of water until smooth; season with salt and pepper. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to low. Slowly whisk in the Parmesan cheese, lemon zest and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until smooth. Remove from heat.

6 Fry the eggs & plate your dish:

Divide the sauté between the plates of croutons. Wipe out the pan. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Top each plate with as much of the Parmesan sauce as you’d like and a fried egg. Serve with the remaining lemon wedges on the side. Enjoy!

Fry the eggs & plate your dish: