Lazy Mornings…..Simple Baked Eggs for Breakfast

There have been a few lazy mornings for Bill and I ever since the start of the new year.  The holiday season is behind us and a little bit of rest was truly needed. We’ve been enjoying simple breakfasts such as scones, eggs, and granola to help us get the day started.

On one occasion, after a late breakfast and a cup of coffee, I turned the computer on and browsed the internet.  Not quite sure what prompted me, but I came upon an old favorite 1990 French movie on Youtube, Cyrano de Bergerac directed by Jean-Paul Rappeneau. Not realizing the time, I sat and watched the entire movie.  Late into the morning, I poured myself another cup of coffee, grabbed some magazines, sat in a comfy chair, and tuned the world out for just a little longer with beautiful music of Mozart and Bocelli.  My morning was well spent …doing as little as possible.  As for Bill, he was quite content sitting in his favorite place and reading his favorite books as he tried to recover from a cold.

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One of the recipes we made for breakfast often was Herbed-Baked Eggs from Ina Garten’s cookbook, Barefoot In Paris.  A generous sprinkle of fresh herb mixture over the eggs added a nice flavor to the egg dish and toasted sliced French bread accompanied on the side.

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This recipe was adapted from Ina Garten’s Herbed-Baked Eggs. Ina’s recipe called for 12 eggs, 3 eggs per serving. I made two servings and used one egg per baking dish for a light breakfast.

Serves 2
print recipe, here

Ingredients

¼    teaspoon minced fresh garlic
¼    teaspoon minced fresh thyme leaves
¼    teaspoon minced fresh rosemary leaves
1      tablespoons minced fresh parsley
1      tablespoons freshly grated Parmesan cheese
2-4  large eggs {depending on your preference}
2      tablespoons heavy cream
1      tablespoons unsalted butter
salt & fresh ground black pepper
toasted French bread, brioche, or baguette for serving
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Instructions

1.  Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

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{I doubled the herb mixture portion and reserved the leftover to use the next day}

2.  Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside.

3.  Carefully crack the eggs into two small bowls without breaking the yolks.  This little preparation will help later when you will have to quickly pour them into the heated baking dishes.

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4.  Place two individual oven safe baking dishes such as ramekin, gratin, or crème brûlée {pic above} on a baking sheet.  Place 1 tablespoon of cream and ½ tablespoon of butter in each dish.

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5.  Place the baking sheet with the dishes under the broiler for about 2-3 minutes, until hot and bubbly.

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6.  Remove the baking sheet with the hot dishes out of the oven and carefully pour 1 or 2 eggs into each dish {I used one egg per dish in the above picture}.

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7.  Sprinkle the herb mixture, salt, and black pepper over the eggs.

8.  Return the baking sheet with the dishes back under the broiler for 2-3 minutes, until the whites of the eggs are almost cooked and the yolk remain runny.  The eggs will continue to cook after you take them out of the oven.

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9.  Allow to set for a minute and serve hot with toasted bread.

Baked eggs is a wonderful way to serve everyone breakfast at the same time.  To personalize this basic baked egg dish, other toppings such as cheese, cooked bacon, cooked sausage, mushrooms, and spinach could easily be substituted or added.  A simple and delicious breakfast.

print recipe, here

Have a wonderful day!

posted by Kay