Growing up my family always had brunch during the weekends, which involved a lot of eggs, bacon, potatoes, toast, pancakes, etc. Way too much for me, but my happy medium comes from Ina Garten's herbed-baked eggs.
They are easy enough for a work day breakfast, but gourmet enough for company. My mother actually showed me how to make them without burning myself (or the kitchen down). The best part of the recipe is, that it calls for ingredients you already have in the kitchen.
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves(dried are fine, as well)
- 1/4 teaspoon minced fresh rosemary leaves(dried are fine, as well)
- 1 tablespoon minced fresh parsley(dried are fine, as well)
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream (I use half-and-half)
- 1 tablespoon unsalted butter
- 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 2 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.
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