Email to Cat      

Herbed-Baked Eggs

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"Lots of people who knew I was writing a French cookbook wanted a recipe for omelettes. I spent days making them but my heart was never really in it because I always imagined myself cooking lunch while my friends sat waiting at the table. Rori Trovato came up with the perfect solution�shirred eggs, or herb-baked eggs. They were so delicious that we were standing with our forks ready as soon as Quentin took the photograph. It's very French and you can make them with any seasonings you like."

List of Ingredients

◦ � teaspoon minced fresh garlic
◦ � teaspoon minced fresh thyme leaves
◦ � teaspoon minced fresh rosemary leaves
◦ � teaspoon minced fresh parsley
◦ 2 tablespoons freshly grated Parmesan cheese
◦ 12 extra-large eggs
◦ � cup heavy cream
◦ 2 tablespoons unsalted butter
◦ Kosher salt
◦ Freshly ground black pepper
◦ Toasted French bread or brioche, for serving


Recipe

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack three eggs into each of four 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 four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and � tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour three 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.

Serves 4





❧ You can only make as many of these as you can fit under your broiler at once. If you use smaller, deeper dishes, adjust the cooking time.