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Thursday, May 29, 2008

BB: Herb Baked Eggs



I was very excited to hear about a new blogging event, Barefoot Bloggers. This particular group seeks to prepare recipes from the wonderful Ina Garten (of Barefoot Contessa), twice a month. I'm certainly doing my share of baking around these parts, so an event to incorporate some cooking challenges seemed like a great thing.

The inaugural recipe is Herbed Baked Eggs. I was really excited about this as my husband loves eggs, and it just sounded so good! I followed the recipe, baked them up, took them out, made some toast, started snapping some pictures... then we finally settled down to eat. One touch of the spoon to the eggs and I knew we had a problem. These were *definitely* not cooked! I ended up popping them back in for another 5 minutes, which finally cooked the whites... AND the yolks. :-( I chalk it up to the bowls not being large enough for them to really spread out and cook quickly and thoroughly. The fact that I was using a toaster oven to broil *may* also have something to do with it. :-) Once they were properly cooked, we completely enjoyed our wonderfully flavorful bowls of herbed baked eggs. I certainly see more of these eggs in our future!

Herbed Baked Eggs, from Barefoot in Paris.

~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.

9 comments:

Megan said...

Fresh herbs - very impressive. We had to go the dried route. I agree, though, the eggs took longer to cook and I only had 1 per ramekin. They were great, though!!

Rebecca said...

Mmmm, can't wait to try these for breakfast tomorrow!

Melissa said...

I love the bowls yours are in!

Heather said...

yum! Great job! I loved these! I used a toaster oven too. I had to cook them a little longer than suggested but I don't know if that was due to the toaster oven or not.

smellslikehome said...

so glad you liked these!! and i LOVE your soup crocks!!

madebymel said...

I would have never thought to use a toaster oven! I love the soup crocks, so cute!

bakingwiththeboys said...

I love your little crocs too cute. I had to cook mine longer as well.

bethanyjg said...

I love your blog - I'm so glad you're doing BB! :)

That Girl said...

I love my toaster oven for small dishes like this - but I find it cooks more quickly than the regular oven. Although I'm suspicious of the "broil" setting since you can't really change the distance of the rack.