Summer Tians of Provencal Eggs

Summer Tians of Provencal Eggs

Yield: 12 servings


  • 2.5 oz. (1/2 cup) peeled garlic cloves, stems removed
  • Salt and white pepper, to taste
  • 8 oz. (1 cup) heavy cream 
  • 12 oz. zucchini (2 small), sliced 1/4 in. thick
  • 12 oz. yellow summer squash (2 small), sliced 1/4 in. thick
  • Olive oil, as needed
  • 12 oz. red onion (1 large), sliced 1/4 in. thick
  • Approx. 4 oz. (1 cup) bread crumbs
  • 2 oz. grated Parmesan cheese, 1 cup
  • 1 oz. (1 cup) basil leaves chiffonade
  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled and sliced
  • 1 lb. Roma tomatoes (2 medium), peeled and sliced

*If using peeled, hard-cooked egg product.


  1. Place garlic cloves in small sauce pot, cover with water and bring to boil; drain. Cover with fresh water, simmer until cloves are tender, 5 to 10 minutes; drain. Puree garlic and cream together with blender; season with salt and white pepper, to taste. Simmer cream over low heat to reduce slightly, about 5 minutes. Remove from heat; cool.
  2. Toss zucchini and squash with 2 tablespoons olive oil, season with salt and pepper and grill until soft, about 5 minutes; set aside. Toss onion with 1 tablespoon olive oil, season with salt and pepper and grill until soft, about 5 minutes; set aside. Drain the sliced tomatoes on paper towels; set aside.
  3. Combine and toss bread crumbs with 1/4 cup olive oil; set aside.
  4. Heat oven to 350° F. To assemble the tians, spray-coat 12 (4 to 5-inch) gratin baking dishes. For each dish, place 1/4 cup squash in the bottom. Sprinkle with 1 teaspoon cheese and 1 teaspoon basil. Top with about 1-1/2 tablespoons onions and 1 teaspoon cheese. Add one sliced egg, 1-1/2 tablespoons garlic cream; 2 teaspoons basil, 1 or 2 tomato slices, 1-1/2 teaspoons cheese and about 1 tablespoon bread crumbs. Bake 15 to 20 minutes until edges are bubbly and brown and tians are cooked to a minimum internal temperature of 160° F. Serve immediately.


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