Herbed-Baked Eggs

by Melissa on May 30, 2008

Yay for a new blogging event! Barefoot Bloggers was created by Tara over at Smells Like Home out of her love for all things Ina Garten. When I heard about this I knew I had to join. I love Ina, I aspire to be like Ina, but honestly, Ina seriously intimidates me! I look at my joining barefoot bloggers as a way to push myself out of my comfort zone a little, a way to try new things. I am so excited to be part of a great group of ladies who also love Ina and can’t wait to see what we make together! Click here to see the other Barefoot Bloggers!

I have to be honest, I cried a little inside when I saw the first recipe. I don’t like eggs. Mixed up in something yummy, great, no problem. But scrambled, fried, hard boiled or baked is just not happening. I couldn’t not participate in the inaugural Barefoot Bloggers event, so honey, this ones for you.

I halved the recipe and baked these in my ramekins. My broiler must run hot, because I checked these after 5 minutes are they were already a little crispy on top, but still very runny. So I turned my oven on and baked them for another 8 minutes at 375 degrees. The yolks turned out mostly solid, but Nate doesn’t really like runny yolks anyway so it was ok.

This recipe comes from Barefoot in Paris, by Ina Garten. It can also be found at foodnetwork.com.

Herbed-Baked Eggs

  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh thyme leaves (I used dried)
  • 1/4 teaspoon minced fresh rosemary leaves (I used dried)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon freshly grated Parmesan
  • 6 extra-large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon 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 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.

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