Making breakfast is my favorite meal to cook. In our house it happens on Saturdays and Sundays. A few Sundays ago I made Ina Garten’s Herbed-Baked Eggs and they were delicious. I paired the dish with lightly toasted crostini and some turkey sausage (because that’s what Luke likes).
I call these Parisian Baked Eggs because they’re from Ina’s Barefoot in Paris cookbook. It also sounds slightly more elegant when you sit down at the table for breakfast, to nosh on Parisian style baked eggs. Don’t you think?
Parisian Style Baked Eggs
1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tsp minced fresh parsley
1 tbs freshly grated Parmesan
5 extra-large eggs
2 tbs heavy cream
1 tbs 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, set aside. Carefully crack 5 eggs into a small bowl (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go and at room temperature before you start cooking.)
Place the cream & butter in a baking dish & place under the broiler for about 3 minutes, until it’s hot & bubbly. Quickly and carefully pour the eggs into the baking dish a d sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place the dish back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. 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.
*This my adaptation of Ina’s recipe.