Herb-Baked Eggs

This recipe first stood out to me because of how simple it is. And because it’s very French, which for some reason makes me think of spring time. And because eggs are delicious in almost any style. Also, I got it from Ina Garten. This normally means good things.

However, Ina made her eggs in individual gratin dishes that hold 3 eggs, and all I had in my cabinet were some ramekins that could each contain a single egg. Not all of us are lucky enough to have a kitchen in the Hamptons that is probably the size of my entire apartment, and therefore can have every type of serving dish imaginable on hand. Not that I’m bitter or anything…

My point is, I kind of went into this knowing I was playing with fire. I mean, when you change up a recipe you’ve never made before there’s a good chance you’re going to miss a really important detail.

Let’s just say this…it’s possible I opened the oven to check on these eggs and found that the cream was boiling up and over the top of the ramekin. I might have freaked out and yanked the eggs out and started cursing over the fact that I had most likely ruined the them. It’s arguable that I thought the eggs looked kinda gross and that I wasn’t thrilled about eating them. There’s also a chance I considered just throwing the whole thing away and eating Ben & Jerry’s for breakfast instead. Mind you, these are just rumors.

The one thing that I will say did happen – I tried one little bite just to make sure. And I found out that these eggs were off the wall delicious. I then proceeded to eat the first egg standing up in my kitchen because I didn’t want to take the time to walk to the table. Honestly, you’re lucky that I paused long enough to snap off a couple photos.

Moral of the story – make these eggs. Then eat them. The end.

Herbed-Baked Eggs

Adapted from Ina Garten

I made 2 different herb mixes for the eggs I made, both used garlic & thyme, but for one egg I used chives and the other I tried some fresh lavendar. Both eggs were delicious, I would encourage you to play around with the herbs and use whichever you like best.

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced chives, lavendar or rosemary
1 teaspoon freshly grated parmesan
3 extra large eggs
3 teaspoons heavy cream
1 tablespoon unsalted butter
salt and freshly ground black pepper
Sliced French Bread, for serving

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

Combine the herbs and parmesan and set aside. Carefully crack 1 eggs into each of 3 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. If a yolk breaks, just toss the egg out and try again. Sprinkle the herbs & cheese over top of the eggs. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 3 ramekin dishes on a baking sheet. Place 1 teaspoon of cream and 1/3 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour an egg into each ramekin and 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. (you can check this by simply poking at the eggs with a butter knife or spoon – you’ll be able to feel if they’re firm or not.) If the cream bubbles up – don’t freak out! 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.

Tagged as: Cheese, Eggs