January 7, 2011

I was elected to make Christmas Eve brunch at my dad’s this year. My interest in cooking – like actually cooking – has only developed over the last few years, so much of my family has never tasted anything prepared by my glorious (?) hands. Since this was my big debut with my dad, I pulled out the big guns and tapped Ina Garten for a recipe. I knew I wanted to do some sort of baked eggs, and her Herb-Baked Eggs were just too delicious sounding to pass up.
Can I just say that I love adorable Ina Garten? I want her to invite me over for a leisurely lunch in the Hamptons. We could drink homemade sangria and snip fresh flowers from her garden.

Herbed-Baked Eggs (via Ina Garten)1/4 teaspoon minced fresh garlic1/4 teaspoon minced fresh thyme leaves1/4 teaspoon minced fresh rosemary leaves1 tablespoon minced fresh parsley1 tablespoon freshly grated Parmesan6 extra-large eggs2 tablespoons heavy cream1 tablespoon unsalted butterKosher salt and freshly ground black pepperToasted 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.
A few notes: I used oregano instead of rosemary. Also, since I was cooking for five people, I opted to bake everything in a large glass pan. I used more than six eggs – I just eyed the proportions of ingredients. Careful to not overcook the eggs – you want the yolks to be runny.
I served the herbed eggs with some baked tomatoes with homemade breadcrumbs. The tomatoes tasted fine, but I think the idea needs a little refinement before I post a recipe here. The eggs were great with slices of lightly toasted bread. I will definitely be making this again.
A few weeks ago when I was on the West coast, I took a bus up to Bellingham, where I went to college. The city’s changed quite a bit since I left, but I managed to see some of my favorite places while I was there, one being Whatcom Falls. The river was pretty insane that day. The trees were just pretty.