Tuesday, November 3, 2009

Herb Baked Eggs

Yet again another fab recipe from Annie's Eats. (maybe I should rename this blog "Cooking and blogging about everything from Annie's Eats". Or "I *heart* Annie's Eats!")

This is a quick and simple way to prepare eggs. And they smell and look beautiful when done. They would be perfect for a brunch or brinner (breakfast dinner). I've made theses twice now. The first time, I followed the recipe as written. The eggs were amazing, but slightly charred on top and not cooked all the way through underneath. So the second time around I played with the oven temp and cooking time. And added some green onions because I had some on hand and they were in desperate need of some TLC (aka they were going to go bad soon if I didn't use them!). The changes I made the second time around are in blue.

Herb Baked Eggs
(adapted from Annie's Eats)
Serves 4

1 tsp. minced fresh garlic
½ tsp. minced fresh thyme leaves
½ tsp. minced fresh rosemary leaves
½ tsp. minced fresh chives
1 tsp. minced fresh parsley
1 tsp. chopped green onion
2 tbsp. freshly grated Parmesan cheese
12 large eggs
¼ cup heavy cream, divided
2 tbsp. unsalted butter, divided
Kosher salt
Freshly ground pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat source. Preheat the oven to 425 degrees. Combine the garlic, thyme, rosemary, chives, parsley, green onion and Parmesan cheese and set aside.  Carefully crack 3 eggs into each of 4 small bowls or teacups without breaking the yolks.  (These are not the dishes you will bake the eggs in.)  It is very important to have all the eggs ready to go before you start cooking because you must move quickly.

Place four individual gratin dishes or oven-safe crocks on a baking sheet.  Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler (in the 425 degree oven) for about 5 minutes, until hot and bubbly.  Quickly but carefully pour each serving of eggs into the individual gratin dishes and sprinkle evenly with the herb mixture.  Season liberally with salt and pepper.  Place back under the broiler for 5 to 6 minutes (in 425 oven for 10-12 minutes), until the whites of the eggs are just cooked.  (You may need to rotate the baking sheet halfway through to ensure even baking.) (Broil for 1-2 minutes to brown the tops) The eggs will continue to cook after you take them out of the oven.  Allow to rest for at least 60 seconds before serving hot, with toast if desired.

You can easily adapt this recipe to your own tastes just by switching up the herbs and fillings. Enjoy!

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