Our old neighbors brought us some fresh eggs from their chickens Friday night! Because these eggs are super special, I decided to make a fancy breakfast with them. My mom made us these eggs when Cooper was just a wee baby and I’ve thought about them ever since. The herbs, cheese and garlic are a wonderful addition to the eggs. You will delight in spearing the yolk with your toast because the combo creates a whole new dimension of garlic bread! Oooey gooey garlic bread!
Check out the eggs!
Aren’t they gorgeous???
You shouldn’t fret if you don’t have gratin dishes. I don’t have any myself so I used two square Pyrex dishes. I’m happy to report that it worked out well! The butter & cream help make the eggs glide right out of the dishes so the cleanup is super easy.
Let’s get started!
Chop the herbs and add them to the garlic & Parmesan. Now you have your herb mixture!
Crack open the eggs and put them into little bowls. I wanted 2 eggs and Casey wanted 3.
Put the butter and cream in the baking dishes and pop them under the broiler.
After 3 minutes, the cream & butter will look like this. Now you are ready to put your eggs in.
Carefully put the eggs in the dishes and sprinkle the herb mixture on top. Finish with salt & pepper.
After 6 minutes under the broiler you have this!
Now take a piece of toast and poke that yolk! You know you want to.
Let the runny yolk drip off your bread and then place the toast spear directly into your mouth. YUM.
I’d say this is a breakfast worth waking up early for.
THANK YOU Rebecca and Curtis! Your eggs are glorious. You are totally right! The yolks were a brilliant orange and super delicious. Thank you for all of your advice on raising chickens! Your eggs are a testament to all of your hard work, and I can’t wait to crack into the rest of them. xoxoxo
Herbed-Baked Eggs
(recipe adapted from Ina Garten)
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh oregano leaves
- 1 tablespoon minced fresh parsley (I used dried 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
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, oregano, 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.
This recipe serves 2 people.
