So, have you heard? If you don’t follow me on Instagram, you may not know that I’ve committed to cooking my way through all of Ina Garten’s cookbooks in 12 months. No idea how it will all go – but I imagine December of this year will be spent eating an entire roast chicken for every meal in order to make it to the end. All very Julie & Julia, yes, but with more recipes, hopefully less tears, and many more years spent obsessing over my cooking idol (in true hipster fashion, I’ve been watching Barefoot before it was a thing – and I cry every time Buzzfeed publishes an Ina list.)
I won’t be blogging each recipe – that would take way too much time and ultimately take the fun out of it – but I’ll try to share my experience here as often as possible. For even more, follow along on Instagram with #ayearwithIna.
Okay, onto the fun stuff. My mom has made herbed-baked eggs for years, so my love for them is nothing new. Below is Ina’s recipe from Barefoot Paris. A slight disclaimer before starting – all ovens are different. Under my broiler, the top started to burn a bit before the inside of the eggs were cooked. I would probably skip the broiler altogether next time and cook at a high temp in the oven (my mom does 400 degrees until eggs are as firm as you’d like them to be.) You live and you learn.
¼ teaspoon minced fresh garlic
¼ teaspoon minced fresh thyme leaves
¼ teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan cheese
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Freshly ground black pepper
Toasted French bread or brioche, for serving
Here’s her directions:
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.