This week for Barefoot Bloggers an interesting feature has been introduced. (BTW for anyone who does not know, Barefoot Bloggers are a group of food bloggers that prepare a delicious recipe created by Ina Garten-The Barefoot Contessa-on two Thursdays of each month). The new feature is a wild card of sorts or as the Barefoot blogger hosts call it backtracking...we're allowed to choose an alternate Barefoot Blogger) recipe as a substitute for one of this month's selections.
I am sooooo relieved! This weeks selection was to have been Tuna Salad (selected by Kate of Warm Olives and Cool Cocktails). There are only two thing I can absolutely not eat and they are Tuna and mayonnaise. This tuna salad does not call for mayonnaise but nevertheless I am using the wild card. I decided to select a recipe that was prepared before I joined the Barefoot Bloggers group-in fact, it was the very first recipe that the group prepared: Herbed Baked Eggs from Ina Garten's Barefoot in Paris Cookbook.
The results were positively divine! What an absolutely elegant and delicious way to serve eggs. I was out of parsley so I substituted fresh sage for the parsley; I'm certain that any herb combination would be wonderful. I would love to try substituting different cheeses-I was thinking of perhaps a Cotija cheese with bits of jalapeno tossed in for a Tex-Mex version.
Herbed Baked Eggs
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh rosemary
1 tablespoon fresh parsley
1 tablespoon freshly grated Parmesan cheese
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 cheese and set aside. Carefully crack three eggs into each of two bowls without breaking the yolks. (It's important to have all the eggs ready to go before cooking).
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon 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 with the herb mixture then sprinkle liberally with salt and pepper. Place under the broiler for 5-6 minutes until the whites of the egg are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly). The eggs will continue to cook once you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.