Thursday, May 14, 2009

Barefoot Bloggers Backtracking: Herb Baked Eggs

Wow - a bunch of new things over at the Barefoot Bloggers this month. First it has been a year since the Barefoot Bloggers have been active and Tara did a wonderful roundup post of a lot of favorite recipes. Check it out here - I'm in there. Another new feature is backtracking. On occasion she is going to allow us to skip one of the monthly recipes and do any of the older recipes in its place. Well the first recipe for this month is for Tuna Salad. Thanks to Kate of Warm Olives and Cool Cocktails for the choice. The Tuna Salad looks fantastic but I know it is something that only I would be eating. It has basically raw tuna, wasabi, avocado, and all sorts of things Lara would not eat. Waaaay too much work for just me. I feel a little guilty for not making the tuna but I am going to have to use the new backtracking feature to make the Herb Baked Eggs.

One of the recipes featured in the roundup was the Herb Baked Eggs. It was the favorite of BMK over at Reservations not Required and she made it look fantastic. It was Mother's day this week so that seem like the perfect occasion to make a special breakfast.

The recipe was pretty simple. You need some oven-proof shallow dishes and the whole thing is made under the broiler. I think I would have to count the recipe as a success. My one complaint was that the eggs came out a little runny. That's not a problem for me but it is for my wife and a lot of other people. The eggs on the ends were starting to get hard yolks while the middle still had runny whites. I do see now that a lot of the comments mention the same issue. A combination of baking and broiling might be the solution or some comments say just to bake at 350 for 15 minutes. I will have to play around with that next time.

Other than the done-ness issue - these were wonderful. The fresh herbs and cheese made these smell and taste fantastic. I need to get more of an herb garden going since they are so expensive to buy when all you need is a half teaspoon.

It looks like the recipe was originally picked by Tara at Smells like Home. Thanks Tara for the pick and for all the hard work this past year - I have really enjoyed it.

Herb Baked Eggs
Serves 2

  • 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
  • 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
  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. 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.)
  3. 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.


chocolatechic said...

I did a backtrack too.

BMK said...

I really do love this dish! I'm glad you went back and tried it.

Tonya @ What's On My Plate said...

I've almost made that dish so many times! I'll have to give it a go.