I Heart Cooking Clubs (IHCC) is cooking with a new chef, starting this week, Ina Garten, popularly known as Barefoot Contessa. We will be cooking from her recipes for the next six months, and it is going to be a six delicious months.
To welcome Ina Garten into our kitchen, the theme for this week is Hi, Ina !
I've made her Herbed-Baked Eggs, for our brunch, and it was egg-cellent! 😋
A small knob of butter and some cream is poured at the bottom of the gratin dish, and put under the broiler until butter melts. When both the butter and cream are bubbling, remove from oven and carefully pour two or three eggs into the dish. (Ina says to get the eggs ready by breaking them into a bowl first without breaking the yolks, and gently pour into the hot gratin dish). Sprinkle some chopped herbs which are mixed with some grated Parmesan, on top of the eggs, with salt and pepper to taste. For the herbs, I've used rosemary leaves, Chinese chives, and some fresh coriander. Back under the broiler for 5 to 6 minutes until the egg whites are almost cooked. Serve hot with toasted bread.
I've toasted some homemade Onion Caraway Rye Bread which I made the day before. I sliced the bread, butter on both sides, cut into batons, then toast until brown and crispy.
This is so yummy. Fragrant from the herbs and so good to eat with the toasted Onion Caraway Rye bread. Yum!
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
freshly ground black pepper
taosted 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 cheese and set aside. Carefully crack 3 3ggs 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).
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. 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.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Come and join us as we cook with Ina. Full details here.
Simple and so delicious!ReplyDelete
That egg-cellent dish looks super awesome... where is your post on that equally awesome Onion Caraway Rye Bread?ReplyDelete
I've not ever tried eggs this way but what a cool idea. It's a pretty dish too, I need to try that one.ReplyDelete
Baked Eggs are what gets me up in the morning, this version sounds amazing! Love the addition of the herbs and your bread sounds the perfect accompaniment!ReplyDelete
Looks like a lovely dish. I like the sound of your Onion Caraway Rye Bread.ReplyDelete
You always pick the loveliest recipes, Joyce! This is one of those recipes to keep in your back pocket for when you want something beautiful but easy. Looks so good with your homemade bread:)ReplyDelete
The egg yolks look so amazing, deep yellow and unbroken. Nice job!ReplyDelete
I made this recipe years ago when I first cooked with Ina and loved it. So good with the herbs and cream. Your homemade bread looks perfect with it too! ;-)ReplyDelete
it'a look so yummy! thanks for sharing the nice breakfast.ReplyDelete