I’m happy to announce I’ve joined a new blogging group! Fellow food blogger and absolute genius, Tara started a group last week dedicated to cooking Ina Garten’s (aka: the Barefoot Contessa) recipes twice a month. She decided to call this wonderful group “Barefoot Bloggers” – genius! Being a HUGE fan of Ina, I of course, signed up without hesitation when I heard about this group! The recipe this time around was herb baked eggs – super yummy! We had these for dinner tonight and they were delicious! Joel even loved them and he’s not the biggest fan of eggs for dinner!
These cook very quickly and have a lovely, crunchy crust on top. I didn’t have a gratin dish, so I used four individual ramekins, which worked out perfectly! These went perfectly with a salad and toasted crusty sourdough bread.
Herb 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 and freshly ground black pepper
Toasted French bread or brioche, for serving
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, 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 hot with toasted bread.