Ahhhh......j'adore Ina Gartner, a.k.a The Barefoot Contessa. She's always adding lots of cream, lots of cheese, lots of butter.....to everything. And after adding she says, "How bad can THAT be?!" It may be the classic french technique, non? On Sundays, I like to make Ina's Herbed Baked Eggs. Now, don't be intimated by the fresh ingredients. I know most of us don't carry fresh thyme, rosemary and parsley in our fridge regularly. And that's okay, it can still be a party (as Ina loves to say) using dried herbs from your pantry! Or in my case, my cupboard, as I am pantry-less, and please note that there is the letter 'r' there. I do think it is important, though, to use fresh grated Parmesean instead of that canned stuff you buy in the spaghetti aisle. Pooooo.....If you can somehow incorporate the classic french technique into this dish I suggest doing so. And if you do, please let me know what, exactly, the classic french technique is. I would be most appreciative.
Please note that it actually IS important to have the eggs cracked open and ready to go.... (put them in a separate bowls, according to how many herbed egg dishes you are putting them in).....when Ina suggests this, she means it, and she rarely speaks so firmly to us, so take it seriously people.
Also, if you don't have a 'gratin' dish, (pronounced 'gra-taaaaaaannnn' and be sure to lock your jaw) which historically is a small round ceramic dish about 4" in diameter, do not fret, mon frere. If you have an oven safe cereal bowl or small baking dish use that. I did the first time I made it and all went magnifique. However, the next time I was at Ikea I made sure to pick some up, they were like, three bucks for three.
Here is the recipe and s'il vous plait make every effort to make it someday, if not aujourd hui.
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves (dried okay too)
1/4 teaspoon minced fresh rosemary leaves (and again, dried is fine)
1 tablespoon minced fresh parsley (maybs u should go get some of this)
1 tablespoon freshly grated Parmesan (def go get some of this....and throw a little extra on there...1 tbsp is simply not enough, in my opins)
6 extra-large eggs
2 tablespoons heavy cream (I use half n half and once even used skim milk) 1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving (bagel or wheat toast is fine)
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves (dried okay too)
1/4 teaspoon minced fresh rosemary leaves (and again, dried is fine)
1 tablespoon minced fresh parsley (maybs u should go get some of this)
1 tablespoon freshly grated Parmesan (def go get some of this....and throw a little extra on there...1 tbsp is simply not enough, in my opins)
6 extra-large eggs
2 tablespoons heavy cream (I use half n half and once even used skim milk) 1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving (bagel or wheat toast is fine)
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.
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.
And that's how it is done mes amis!! FYI the eggs should only be a little runny. It's delicious, it truly is. And from what I understand Jeffrey Gartner loves this dish, when he's home in East Hampton, which clearly is never as Ina is always entertatining her florist friends and construction workers, and very rarely Jeffrey, but I digress......
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