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Herb Baked Eggs

January 5, 2011

by Elizabeth

I seem to be having an over-abundance problem lately, which is probably pretty common in the first week post-holiday craziness. Too much stuff (just where do all these Christmas presents go in my storage deprived maison?), too many doodles (goodbye Christmas decor), too much carb-face and cheese-puffiness, too many New Year’s Eve leftovers (would anyone like some champagne or goat cheese toasts?), and too many items in the fridge. Seriously y’all, my fridge is overflowing with a multitude of random ingredients purchased for Christmas and New Year’s festivities. My mom’s was too, but we at least managed to use up a few items in the days after Christmas – namely HERBS.

Honestly, buying herbs makes me crazy because I inevitably end up having to throw out at least half of the package. I try to grow what I can in the summer, but that obviously doesn’t work out very well in the middle of winter.  And so we bought bunches of thyme, rosemary, parsley, basil, chives, and sage for various holiday recipes, of which we needed approximately one sprig of each. Which clearly led to an over-abundance of HERBS that we didn’t want to waste. Thankfully, Ina Garten once again came to our rescue with her Herb Baked Eggs. These are quite a luscious little breakfast treat, and relatively quick and easy if your refrigerator is also overflowing with herbs.

Herb Baked Eggs, adapted from Ina Garten

1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
2 tablespoons 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

Combine the herbs, Parmesan, and garlic and set aside. Crack three eggs into each of two small bowls and reserve for later. In each of two oven-safe ramekins, pour in a tablespoon of cream and 1/2 tablespoon of butter. Place under the broiler for about 3 minutes, until bubbling. Carefully slide 3 eggs into each ramekin, then top with half of the herb mixture. Place back under the broiler for 6 minutes, until the whites are set. If you like your yolks less runny, leave them in for a couple more minutes. Serve with hot toasted bread.

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5 Comments leave one →
  1. Vicki permalink
    January 17, 2011 3:56 pm

    This recipe reminds me of one of my faves from Mark Bittman in the NYT — baked eggs with prosciutto
    and tomato. His version is very quick and easy to make and wonderful! I use milk instead of cream.

    http://dinersjournal.blogs.nytimes.com/2009/12/14/featured-recipe-baked-egg-with-prosciutto-and-tomato/

    I live in San Antonio and can grow herbs outside pretty much all year round with the exception of basil. However this year it is still alive as of January 17 — keeping my fingers crossed. The thyme seems to grow easier in a pot — just needs weekly watering — herbs are ridiculously easy to grow and seem to thrive almost anywhere.

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