You’d think I’d have enough to keep me busy, but no. A new blogging event surfaced and caught my attention. This would be the Barefoot Bloggers, created by Tara of Smells Like Home, and showcasing recipes by Ina Garten, the Barefoot Contessa. Since I love many of the recipes she shares, I thought I’d go ahead and give it a go.
For the first event, Tara chose Herbed Baked Eggs, a quick and easy recipe. I love eggs in any way, so this was a great choice. I made them for dinner last night for me and my daughter. I had all the fresh herbs – the rosemary was picked only minutes before preparation – and all the other ingredients as well. My daughter thought the fresh rosemary added the perfect touch. This will definitely become part of my repertoire, especially for nights when a quick meal is required.
Depending on how firm you like your eggs, I would estimate cooking time at between 5 and 10 minutes. We like ours on the runny side, so 6 minutes was about right.
source: Ina Garten, Barefoot in Paris (2004)
Yields: 2 servings
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher 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 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.