This is the first official post from the Barefoot Bloggers. Our first assignment was to take on Herbed Baked Eggs from her Barefoot in Paris cookbook. I want to be barefoot in Paris...and if I could eat these eggs everyday I would! They were delicious. Some of the other Barefoot Bloggers had issues with the cooking time. They needed more time, but I found that 4 minutes cooked the eggs perfectly. Maybe I have some sort of super broiler.
Herbed-Baked Eggs Copyright, 2004, Barefoot in Paris, All Rights Reserved
Show: Barefoot Contessa
Episode: Bringing the Magic Home
1/4 teaspoon minced fresh garlic (I didn;t have any on hand so I left it out)
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves (I only had dried)
1 tablespoon minced fresh parsley (didn't have any on hand)
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
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.