For the inaugural recipe, the group's founder Tara of Smells Like Home, chose Herb Baked Eggs from Ina's cookbook, Barefoot in Paris. This recipe was a definite hit. We absolutely loved it. This recipe is great for a casual summer supper or an elegant brunch. This dish was very easy to make. A bonus, it used herbs that I have growing in my herb garden! The only ingredient I didn't have on hand was the heavy cream. I wasn't sure what I was going to cook the dish in since the recipe recommends a gratin dish and I didn't have one. I took the tip of another Barefoot Blogger and used my creme brulee dishes and it worked perfectly. After all, creme brulee dishes are essentially mini gratin dishes. Its important to make sure whatever dish you use is broiler proof. I followed the cooking times as specified in the recipe and was pleased with the result. If you don't like runny eggs, you will need to cook it a bit longer. The only change I made to the recipe was to substitute Asiago cheese for the Parmesan. I served the eggs with toasted french bread and a mixed green salad with strawberries. It was a delicious and filling meal. I can't wait to make this one again. Thanks Tara for picking such a great recipe!
Check out the Barefoot Bloggers Website to see how other member's dishes turned out.
Check back on June 12th for the next Barefoot Blogger's recipe: Pasta, Pesto and Peas.
Herbed Baked Eggs
Source: 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 (I used Asiago)
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.