Wednesday, February 8, 2012

Herbed Baked Eggs

Oh wow it has been a while since my last post! You would think after the Holidays, January would be a month to wind down. Not for me. I worked my last day at the downtown San Diego cheese shop Venissimo this past Sunday. I am sad to go but learned so much. I may go back to fill in a shift every now-and-then. But for now my weekends are being devoted to my own endeavors! Fun stuff!
Many requested this recipe below so I wanted to get it up as soon as I can while you are still craving it! It goes perfect with some crusty toasted bread on the side and some fresh greens. I love having salad and eggs for breakfast these days. But the awesome thing about the dish is you can have it for any meal during the day and any time of the year! I bake the eggs in individual ramekin dishes but you can do it in a small pie dish if you don't have individual dishes.
Herbed Baked Eggs
serves 2
4 organic or pasture raised eggs
2 tablespoons fresh grated Parmesan cheese
1 tablespoon fresh thyme leaves chopped
1 tablespoon fresh rosemary leaves chopped fine
2 tablespoons butter
4 tablespoons heavy creme
salt & pepper
It is best to have everything prepped ahead of time to avoid burning the eggs.
Preheat broiler and make sure the oven rack is right under the broiler.
mix the Parmesan, herbs, salt & pepper in a bowl. set aside.
crack eggs into individual bowls to avoid breaking the yolk. set aside.
add 1 table spoon butter & 2 tablespoons creme to each individual ramekin.
place under the broiler for 2-3 minutes until melted and bubbly. watch carefully to avoid burning.
remove from oven and place 2 eggs in each dish and divide the herb mixture among both dishes and sprinkle on top of the eggs.put eggs under the broiler for 5-6 minutes until the white part is set. watch carefully to avoid burning.
remove from oven and allow to cool for a couple minutes. serve with bread and greens on the side.
Bon Appetite