Friday, January 20, 2012

Herbed Baked Eggs

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My favorite part of the week is Saturday morning. The alarm clock has been dismissed of its duties, and my gray, velvet curtains hang heavy over the window disguising the hour. I am able to wake up on my own accord. There are no commitments pulling me out of bed.

I adore Saturday mornings because, for this one glorious day of the week I am able to leisurely make breakfast, drink excessive amounts of coffee, and stay in my pajamas for hours.

My friend Caroline just turned me on to this blog. It's, Christine Teigen's (John Legend's fiance) blog - who happens to be a model and food lover. What a combo! 

Her blog posts are quite entertaining, and her dishes make you want to run to the kitchen and test the same recipes for yourself ....which is what I did this past Saturday morning with these Herbed Baked Eggs.

She isn't lying when she says you will want to dive into these yummy eggs before they are cool enough to eat, so be careful. My whole house smelled amazing while baking these...and I might just make these a Saturday ritual from here on out.

P.S. - Did I mention how quick this breakfast is to make? Took me about 10 minutes.

Try this out tomorrow for a great start to the weekend.  Yummmm!

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Herbed Baked Eggs
Adapted from Ina Garten

Ingredients1/4 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 organic eggs
2 tablespoons organic whole milk
1 tablespoon organic, unsalted butter
Kosher salt and freshly ground black pepper
Toasted bread or brioche, for serving (I threw Ezekiel bread with a little butter in to the oven while the eggs set)

Directions
Preheat the broiler on high 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 ramekins 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 and slightly brown. 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 minutes, until the whites of the eggs are almost cooked. 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 and chewy bacon.

And if you're like me, make a big batch of coffee to slurp down the deliciousness.

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3 comments:

Jackie said...

Looks perfect! Your photos are great as well :)

Caroline Vander Ark-Davis said...

I've made this twice now. LOVE IT. Great pics lady!

Rachel said...

Thanks, Jackie!

Caroline, isn't it THE best? I've made it twice now too. What dish did you end up cooking them in?

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