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.