Well this recipe is the first event from the awesome new group "Barefoot Bloggers"- a group dedicated to trying out Ina Garten's (otherwise known as the Barefoot Contessa) fabulous recipes. Barefoot Contessa is the first show I ever watched on the food network and my very favorite. Some of the chefs have grown on me, but I've always loved Ina. The first time I ever watched her (okay, fine, it was last summer, when we finally got cable with the food network) she made homemade Ice cream for Jeffrey and scones since she was going away for the weekend. I think she's adorable and I love watching her show, seeing her perfect house and kitchen, and imaging what the East Hampton's life must be like.
So anyways, when I heard about this new group, I hopped right on the wagon. We'll be trying two of Ina's recipes a month and posting every other Thursdays, so be sure to check it out, and seriously- start watching Barefoot Contessa if you don't already! (PS I heard she's getting a new show... Barefoot Contessa- Back to Basics! Whatever it is, I'll be watching.)
Recipe from Barefoot in Paris by Ina Garten, 2004
This is a fast and tasty breakfast, especially if you like fried eggs. I'm more of a scrambled person, so next time I think I'll mix mine up a little before baking them, but that's just me. The herbs and parm is so good together, too. I added some herbes de Provence on top since the only herbs in my garden right now are oregano, parsley, and basil. You can see the lavender in the photos.
1/4 t. minced fresh garlic
1/4 t. minced fresh thyme leaves
1/4 t. minced fresh rosemary leaves
1 T. minced fresh parsley
1 T. freshly grated Parmesan (I forgot to put this on, but I love Parmesan on eggs)
6 extra-large eggs (I just used 2 large eggs per person in mini pie pans)
2 T. heavy cream (I used whole milk)
1 T. unsalted butter (I used half this)
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.
I'm so excited about this group! Your eggs look delicious. Can't wait to try mine!ReplyDelete
I'm more of a scrambled person too!ReplyDelete
Nice job on the eggs! New Barefoot Contessa show? yay!ReplyDelete
I'm getting to know my new Barefoot Bloggers! You've been tagged. Check my blog :)ReplyDelete
OK, I am an Ina fanatic...I would LOVE to be in this group, I just don't know if my butt could handle it. I usually make her stuff, anyway. hmmmm...ReplyDelete
I will respond to the tag, I just haven't gotten a chance yet. :)
I have always loved Ina, as well. Your pictures are great!ReplyDelete
They look delicious! Great job! I didn't know about her new show but I saw on Amazon that she's got a new cookbook called Barefoot Contessa- Back to Basics that comes out at the end of October. I've got it on pre-order already!ReplyDelete
Thanks everyone for stopping by!ReplyDelete
AnneMarie- I figure that I make her stuff all the time anyways, so I might as well branch out from my favorite recipes.
Heather- I didn't know that was ready for preorder already! I'm pretty sure that's what the show is going to be called- I saw something about it on Food Network Addict.
I have always wanted to make these. Your's look super good.ReplyDelete
love how your eggs turned out!ReplyDelete