Barefoot Bloggers: Herbed-Baked Eggs

I recently joined a new food blogging group called Barefoot Bloggers. Sound familiar? This group is dedicated to the recipes of Ina Garten, the Barefoot Contessa. Ina has long been a favorite of mine. At first I thought her recipes were too complicated for me, however, once I actually took a look at them and watched her show, I realized they were actually quite doable for me. So when one of my fellow TWD Bakers, Tara of Smells Like Home, started Barefoot Bloggers, it was a no brainer for me.

Another reason to join was to get me to do more than just baking. While I love to cook period, baking seems to be more of my forte. I have had better luck in that department than any other. I know that the recipes won't strictly be non-baking but there will be more of a variety to get me doing more 'regular' cooking.

The first recipe chosen was Ina's Herbed-Baked Eggs. I have to say I was excited to see this one. I've been waiting for a chance to make this since I saw Ina make it a few weeks ago. And it did not disappoint. After a nine minute bake in my toaster oven, the whites were set and the yolk still runny but starting to firm. The cheese-herb mixture on top was golden and crisp. I was in heaven with the first delicious bite. The combination of the eggs and Parmesan cheese is out of this world. The herbs add a nice hint of freshness. While eggs may traditionally be a breakfast or brunch good, I had these for dinner one evening and it was the perfect one dish meal.

This will definitely be on my make again list!

Herbed-Baked Eggs

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
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.

Source: Barefoot in Paris by Ina Garten