Herbed Baked Eggs

I tried a recipe from Ina Garten's Barefoot in Paris cookbook this week for Herbed Baked Eggs. I saw the recipe on the Barefoot Bloggers site and thought it looked tasty and easy. It totally was! These were so simple to make and so fast! A perfect work-night meal for us. They tasted awesome, too. All three of us loved them! These will definitely be making a regular appearance in our menus. I did have to make a couple slight modifications with the herbs. Kevin mowed down some of my herbs by mistake and I couldn't find thyme or rosemary at the store, so I used dried thyme and rosemary, but used fresh parsley. It worked out great still. I also didn't have gratin dishes, so I used some small/individual size tart/quiche pans and made three instead of two - using two eggs in each. Again, it was perfect!

Herbed Baked Eggs

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
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.