Herb Baked Eggs
Adapted from Ina Garten
I'm a huge fan of Ina Garten. I think I've seen every episode of her cooking show. Twice! I love her delicious and simple approach to French food. I have yet to try any of her recipes and not love them. This is one of my favourites.
1 clove garlic, minced
1 teaspoon thyme leaves, minced
1 teaspoon oregano leaves, minced
1 1/2 tablespoons parsley, minced
2 tablespoons parmesan cheese, grated
12 large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt and Pepper to taste
Toasted French bread or brioche, for serving
1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
2. Combine the garlic, thyme, oregano, parsley, and parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls (you won’t be baking them in these) without breaking the yolks.
3. Place four 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.)
4. 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.