Simple. Savory. Herbaceous and Delicious!
Sunday mornings. Sunlight streams through the kitchen window, birds chirp a cheerful melody, and the tantalizing question hangs heavy in the air: "What's for brunch?" Pancakes are delightful, frittatas impressive, but sometimes, you crave something simple, elegant, and utterly delicious. Enter Ina Garten's Herb Baked Eggs, a dish that transcends mere brunch fare and elevates the ordinary to extraordinary.
"Brunch is all about having fun and relaxing with friends and family." - Ina Garten
The beauty of this recipe lies in its adaptability. Swap the herbs for a mix you love, add a sprinkle of crumbled bacon or chopped chives, or even stir in a dollop of pesto for a burst of flavor. It's a blank canvas waiting for your personal touch, ensuring no two brunches are ever the same. So get creative or don't! The choice is yours.
Ina Garten's Herb-Baked Eggs
Ingredients
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Step 1
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Step 2
Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside.
Step 3
Carefully crack 3 eggs into each of 4 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.)
Step 4
Place four 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.
Step 5
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Step 6
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.
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved