Wednesday, May 28, 2008

Barefoot Blogging & Baked Eggs

So, I've joined up with an online group of Inaites. Our mission is to plow through Ina Garten's considerable collection of recipes, making 2 pre-designated recipes a month, about which we will blog. This is great for me as I have all of her books and this is the first excuse I'll have to make some of the recipes :)

Our first recipe is Ina's Baked Eggs from her Barefoot in Paris cookbook. I've tried this recipe before and it's delicious for dinner w/a green salad. The mistake I made this time was using a 2 c. oven proof porcelain bowl vs. the gratin I normally employ.

I should have either a.) used the gratin for the three eggs so they would have room to spread out and cook evenly or b.) used only 2 eggs in my porcelain bowl and adjusted topping accordingly.

As it stands, mine were still a little too raw in the middle, which I attribute to the dish not being big enough (a few extra minutes under the broiler fixed this issue).

Here's the recipe for those interested:

Herbed-Baked Eggs (otherwise known as shirred eggs)
Copyright, 2004, Barefoot in Paris, All Rights Reserved

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


Melissa said...

They look great. Funny how broilers can be so different!

Megan said...

I don't know which one I'd like to eat first - the eggs or the salad. I love goat cheese but sadly I'm the only one in the house that does!!
Had an arugula, beet and goat cheese salad last week - yum!!

Rebecca said...

Mmmm, can't wait to try these tomorrow!

bethanyjg said...

Looks great... and you've convinced me that it's practical to buy a gratin dish! :)

bakingwiththeboys said...

It seems like everyone who used a ramekin need a little extra time. Oh well, now we all know something new from this first recipe.

smellslikehome said...

love the eggs jmama! i made mine in shallow soup bowls and also had a problem with the cooking time. well worth the wait though!