Baked Eggs with Herbs

Baked Eggs with Herbs

Baked Eggs with Herbs
Serve with mixed greens, Asiago and strawberry salad with raspberry balsamic vinaigrette, toasted French bread-My teen and I like to occasionally take in The Barefoot Contessa, as Ina Garten inspires us to be joyful cooks. This simple French egg dish modified from one of her TV episodes was prepared by my daughter one rainy spring evening. This outstanding, yet simple, meal inspired us to elevate a weekday meal by adding some ambient music, tapered candles, and a beautiful table setting. J’oie la Vie!
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 garlic clove, minced
    • 1teaspoon fresh thyme leaves, minced
    • 1teaspoon fresh rosemary leaves, minced
    • 1tablespoon fresh parsley, minced
    • 2tablespoon freshly grated Parmesan cheese
    • 8 large eggs
    • 4tablespoon heavy cream
    • 1tablespoon unsalted butter
    • 5cups mixed greens
    • 1cup sliced strawberries
    • 1/2cup walnuts, toasted and chopped
    • 1/2cup shaved Asiago cheese *
    • 1tablespoon raspberry balsamic vinegar
    • 3tablespoon grape seed oil
    • 1tablespoon agave syrup or honey
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • Toasted French bread or whole grain rolls
    Instructions
    1. Preheat the broiler and place the oven rack 10-12 inches below the heat.
    2. In a small bowl, combine the garlic and the following 4 ingredients (through Parmesan cheese) and set aside.
    3. Carefully crack 4 eggs into each of 2 bowls (you won't be baking them in these) without breaking the yolks. (Don't skip this step, as it's very important to have all the eggs ready to go before you start cooking).
    4. Place 2 individual gratin dishes on a baking sheet. Place 2 tablespoons of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Remove from the oven and quickly, but carefully to prevent breaking the yokes, pour 4 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 (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 salad (note: each gratin contains two servings).
    5. While the eggs bake prepare the salad: Place the mixed greens into a large salad bowl. Top with the strawberries and the following 2 ingredients (through Asiago cheese). In a small jar with a lid, combine the balsamic vinegar and the following 4 ingredients (through black pepper). Put the lid on tightly and shake ingredients until oil emulsifies. Toss with salad ingredients or serve tableside to portion individually.
    Recipe Notes

    * Use a block of hard Asiago cheese and shave it with a paring knife if you do not have a cheese shaving knife. If you can not find a block of hard Asiago cheese, use a block of hard Parmesan cheese (which is what you should have for the herb mixture for the eggs anyway).

    Although I find this the consummate light spring meal, it is a year round winner so adapt the salad according to the season; try apples in the fall, oranges or grapefruit in the winter, and peaches or plums in the summer.

    Try not to leave out the bread, as this egg dish is made for dipping hunks of crusty bread in the egg and cheesy herb bake, as well as sopping up any leftover in the gratin dish.

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