Monday, July 21, 2008

Baked Eggs with Herbs

I made these for a brunch this past Saturday. What a hit! A great way to make individual servings of eggs without manning a cook top or griddle. You can substitute whatever fresh herbs you find at the market for the rosemary and thyme.

Baked Eggs with Herbs
Adapted from Ina Garden

1 teaspoon minced garlic (from a jar is fine)
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
2 tablespoon minced fresh parsley
2 tablespoon freshly grated Parmesan
8 large eggs
3 tablespoons (approximately) heavy cream
2 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
8 ramekins

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 8 eggs into individual teacups, measuring cups, etc. without breaking the yolks.

Place 8 ramekins on a baking sheet. 1/8 tablespoon of butter in each dish and pour enough heavy cream to just coat the bottom of each ramekin. Place baking sheet under the broiler for about 3-5 minutes, until hot and bubbly. Pour one egg into each ramekin, sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 4-5 minutes, until the whites of the eggs are almost cooked. Don't overcook! The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve on a plate (ramekin will be very hot to touch).

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