Ingredients
- 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
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.
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By josephineabr200...
Columbus, NJ
on February 07, 2012
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So good and yet so simple. Amazingly I had everything on hand and even added finely diced fresh black truffle after the eggs were broiled! Heavenly. Its like the French countryside exploded in my mouth with every bite.
By atbell
on October 13, 2011
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I've probably made this 100 times since I first saw it on her show in 2005. If I ever opened my own restaurant, some variation of this dish would be a staple on the menu.
I'll omit the garlic and parm if I don't have any on hand, and will replace the cream with half & half in a pinch. I've also used dried herbs, and while they lack the full flavor that fresh herbs have, they're still good. We like the eggs extra creamy, so I'll eyeball an extra tablespoon or two of cream.
Any way I make it, it turns out fabulous. Hands down our favorite breakfast.
By SporaticChef
Belmont, CA
on September 05, 2011
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Ina is the priestess of elegant simplicity and perfectly balanced flavors, and this recipe is no exception (three cheers for Ina!. I get the eggs and the other non-dairy ingredients from a local farmer's market--and rosemary from my front yard--and imagine getting a nod from Ina for not skimping on the ingredients. I've followed this recipe three times thus far, and the outcome seems better every time I make it. Doubling the herb and cheese mixture per gratin dish isn't bad either;^
Read all 36 reviews