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 Susan Elliott
on November 01, 2012
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So creamy and delicious! Perfect for low carb diets.
By ComputerUp
Sherman Oaks, CA
on October 08, 2012
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Came out tasty, but my gratin dish cracked into 3 pieces. I don't have a professional-style broiler, just one of those broilers that's below the main oven. I tried putting the baking sheet and dish as far "low" as I could, but at 2.5 minutes into the baking I heard a CRACK. When I opened the broiler, I saw the destruction, but I saw beautiful eggs sitting in the middle part of the dish. So I crossed my fingers and broiled it another 30 seconds. This was all done and nearly perfect after 3 minutes (and only 90 seconds for the cream/butter only part. I have a feeling my heating element was simply too close.
The dish was tasty with a great aroma, but I think I'd rather do a frittata or omelet from now on.
By Chef #967113
charleston, Sc
on October 05, 2012
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This is "EGGs-Cellent" I have a fairly large fresh herb garden, and this is so easy if you have all the herbs on hand. If you do not have fresh herbs, please DO NOT make this dish. It is a totally different dish with dried herbs, and suffers greatly in the translation. Easy for a group at brunch. Men in my family LOVE this dish. Another winner, Ida.
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