Tuesday, August 2, 2011

Egg week - day 3 (herb-baked eggs)









What I must do here is give Ina Garten her due. This started as essentially her recipe, although my notes say “adapted from”. It doesn't matter, does it Ina? Between the two of us we have a very special breakfast or brunch dish. I think I could manage 6 of these at one time, but I cook for two nearly all the time. Ergo, here's a recipe for two. Serve this with toast or, if you are ambitious, make some biscuits.
Herbed-baked eggs
1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt Freshly ground black pepper
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, and then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve







9 comments:

Jenn said...

I love baked eggs. I don't do it too often though, as I'm impatient in the morning.. when I'm hungry, I'm hungry!! lol Nicely done my friend! I'd come for breakfast (and lunch and dinner) any time :)

Bo said...

Love baked eggs...I have like an obsession with gratin dishes and ramekins too...I buy them...tons of them...then never use...this will be a good use.

Mary said...

I'm jumping in really quickly to answer your question. I thaw the corn under hot running water,drain and do no further cooking. Your eggs look wonderful. Have a great day. Blessings...Mary

Pam said...

I love baked eggs - yum!

Pam said...

I don't imagine Ina minds. Eggs are my fave breakfast and you did great with yours! I just might be baking them next time. do

Ma What's 4 dinner said...

I love Ina's baked eggs recipe. I really is delicious. Thanks for reminding me I haven't made them in a bit. I'll have to fix that!

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Michael Toa said...

I had Nigella's version of this. She added cream and white truffle oil to the baked eggs. yum.
Your version sounds utterly delicious too.

Chris said...

I've yet to bake or "shire" eggs but it's been on my list for over a year.

Cook with Madin said...

I will really love this recipe. Never had baked eggs before. I will make this next Saturday. I always try to make breakfast on Saturdays for my husband and I, this is the only day of the week that we can sit down and take our time eating. I will keep you posted on the result.

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