Although the group is officially starting this month (with one recipe every two weeks), everyone did the BC's Herb-Baked Eggs as a trial run at the end of May. I'm joining the party a little late, but I decided to go ahead and make the first recipe just so I can say I began at the beginning.
Herb-Baked Eggs (from Ina Garten's Barefoot in Paris)
- 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.
Review: The cooking time on this was a little fidgety. We tend to just throw stuff in the oven and think, "Eh, it's been about five minutes." As a result, our yolks were overdone. The lesson: you really have to set the timer. Also, you have to believe the timer. We kept checking to see if the eggs were done, but it didn't look like they were. If you wait until the whites look set, the yolks are already going to be hard boiled. But actually, even a little over-cooked, these were still pretty good.