April 16, 2015

Herbed Baked Eggs

bakedeggsherbs

Info

I am not sure I have had a breakfast quite so flavorful….EVER. I’m not kidding. This is on another level of mouth-watering-even-after-it’s-gone-ness.

My house….my freaking house still smells like it. This dish managed to cover up the smell of…..2 dogs. I will leave it at that. This recipe is just too good to ruin it with my talk of watery buttholes and mystery poopie cheerio stamps on my pillow.

Whoops.

Anyhow, it’s FRIDAY!!!! What does this mean?? It means you get your little tushes to the grocery store and get everything necessary to make this for a wonnnnnderful Saturday / Sunday brunch.

Prepare. For. Deliciousness.

Ingredients

  • Serves 2
  • 1/4 teaspoon chopped fresh rosemary
  • 1/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon chopped fresh parsley
  • 1/4 teaspoon minced garlic
  • 1 tablespoon shredded parmesan (OR MORE!!)
  • Rosemary, parsley, thyme, and garlic (1/4 teaspoon of each)
  • 6 eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • Salt and pepper
  • Buttered, toasted bread for serving

Directions

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A good ol’ chunk of butter in a good ol’ pool of heavy cream in a lil ramekin I’ve been dying to use for a year now.

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…butter and cream bubbling and browning in the broiler. B b b b bbbbbbbb.

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Add the eggs, herbs, and salt and pepper…bake for 5 or 6 minutes…

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Oh baby.  Take it out and stare at it. Resist temptation to poke. This sucker is piping hot.

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Toss a couple pieces of lightly (or heavily, who cares) buttered bread of your choice into the oven while the eggs sit…do not take your little eyes off of it!

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reheat 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.

Copyright 2004, Barefoot in Paris, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2.html?oc=linkbackORALLY ANNIHILATE.

A fewwww things: I overcooked it a smidge. If you like a hard yolk, 6 mins is the way to go. I did 6, plus it cooks in the sitting time. Will do just under 5 mins next time I think. And feel free to be sliiiightly heavy handed with the herbs, garlic, and cheese. I used a bitttt more than stated in the recipe and it was to die for. Also, it looked so freaking good that I didn’t even want to take the time to blow on my bite-filled spoon before shoving it into my face. The roof of my mouth is out of commission for a bit. Be careful out there kids!!

This is another Ina Garten miracle: http://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2/index.html 

ENJOY and send me photos or hashtag them #sodelushious!

xx

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