Wednesday, May 6, 2009
Of the many ways I prepare eggs, this is my sister's favorite. They are baked in a little melted butter and sprinkled with cheese, garlic and fresh herbs. I mean, really?? Thanks, Ina!
adapted from Ina Garten via Dishing Up Delights
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons freshly grated Parmesan
4 large eggs
1/4 cup tomatoes, diced
1/2 tablespoon heavy cream or milk
1/2 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Place 2 ramekins on a baking sheet. Pour cream and a small pat of butter in each dish and place in the oven for about 3 minutes. Quickly, but carefully, crack the eggs into the ramekins and sprinkle evenly with the herb mixture, then season with salt and pepper. Place in the oven for about 15 minutes or until the whites of the eggs are almost cooked. Be careful, the melted butter can seem liked uncooked white. Don't be fooled! The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot.
(By the way, I've made this recipe so many times now that my method is to throw a pat of butter and splash of heavy cream in the ramekins to melt in the oven, then add 2 eggs to each and sprinkle with pinches of cheese, garlic, herbs and tomatoes. Throw back in and bake 15 minutes. Seriously delicious.)