Wednesday, April 7, 2010
Baked eggs with thyme, rosemary, and parmesan
Meet the star of my Easter brunch- baked eggs with fresh herbs and parmesan. It is WONDERFUL, looks elegant, and is a refreshing change from eggs as usual. The flavors of the fresh herb-parmesan mixture are still lingering in my mouth. So if you are tired of the same old way of eating eggs, you must try this ridiculously tasty and super easy recipe.
Baked eggs with thyme, rosemary, and parmesan (Adapted from Ina Garten)
4 large organic eggs
1/2 tsp fresh thyme, minced
1/2 tsp fresh rosemary, minced
1 large clove of garlic, minced
1 tbsp parmigiano reggiano, freshly grated
1.5 tbsp heavy cream
1/2 tbsp butter
coarse sea salt
freshly ground pepper
Preheat broiler for 5 minutes. In a small bowl, combine rosemary, thyme, garlic, and parmigiano reggiano and set aside. Crack two eggs each into two small bowls without breaking the yolk. Place two ovensafe ramekins onto a baking sheet. Add 3/4 tbsp heavy cream and 1/4 tbsp butter to each ramekin. Place baking sheet under broiler for about 3 minutes, until hot and bubbly.
Carefully remove baking sheet. Quickly pour two eggs into each ramekin. Sprinkle parmesan-herb-garlic mixture evenly on top. Generously season with salt and pepper.
Place under broiler for 6 more minutes, until the whites are set and top is lightly browned. Remove from oven and let sit for one minute. The eggs will continue to cook. Serve hot with toasted brioche and a side of fruit.