Barefoot Bloggers – Herbed Baked Eggs

by Jessica on May 30, 2008

Say “Bonjour” to yet another cooking group!! 🙂 I’ve recently joined Barefoot Bloggers, where we cook and bake recipes from Ina Garten’s ‘Barefoot Contessa’ series of cookbooks. Our first challenge is Herbed Baked Eggs from Barefoot in Paris and they were incredibly yummy!! I made two dishes… one with the yolks and one without (since I eat whites only). This is a perfect Sunday brunch for weekend guests – definitely on my list to make again!!

Herbed Baked Eggs

Herbed Baked Eggs
Source: Barefoot in Paris by Ina Garten

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tbsp minced fresh parsley
1 tbsp freshly grated Parmesan
6 extra-large eggs
2 tbsp heavy cream
1 tbsp 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 in. 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 tbsp of cream and 1/2 tbsp 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 5-6 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 1 minute and serve hot with toasted bread.

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{ 10 comments… read them below or add one }

1 BMK May 30, 2008 at 6:24 am

Great idea to make one with whites and one without. I want to plan a brunch just so I can make this recipe again!

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2 Jessica May 30, 2008 at 6:25 am

Pretty even without the yolk!

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3 bethany (lilcrablegs) May 30, 2008 at 7:22 am

Looks so good! 🙂

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4 Rebecca May 30, 2008 at 10:50 am

Yolkless tasted OK? Cool! Can’t wait to try this one.

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5 kdgreen May 30, 2008 at 11:19 am

I ate around the yolks – I should have just omitted them entirely as you did.

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6 Jessica May 30, 2008 at 12:04 pm

You’ve been tagged! Check out my blog for the meme 🙂

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7 Melissa May 30, 2008 at 12:26 pm

Good for you to try them without yolks

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8 smellslikehome June 5, 2008 at 12:25 pm

you’re right – this is the perfect breakfast for weekend guests! so easy, quick, and tasty. i’m glad you had success w/o just whites – i’m definitely trying it that way next time. great job!

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9 John Brown June 10, 2008 at 6:30 am

It is a reality that wines produced basically of herbs are the best in the market. Herbs in particular have a lot of medicinal value and are being used world over to conveniently handdle health problems. They are also very good for body build-up. What a great gift from God.

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10 joejhorn June 23, 2008 at 8:06 pm

Nice. I just did some on my wordpress blog with cream and some bacon. They were awesome. If you want to check out the recipe you can find it at cookingquest.wordpress.com.

Thanks for the ideas and keep up the good work. Love reading your stuff.

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