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 It's chowtime!
on January 29, 2012
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This is a fantastic recipe. The SECRET to SUCCESS IS: the correct dish. I searched high and low....I tried several different gratin dishes... .and I found the BEST DISH: it's a medium sized salad plate with a modest lip, at Crate & Barrel. White.
Seriously - this is THE DISH that makes the recipe turn out perfectly. The diameter is 8" and it works best with three eggs. Can use two but, the very best with 3 eggs.
Broiler on high. about 6" below the element. 4 to 5 min with the butter and creme, then 4-1/2 to 5 minutes with the eggs added. As for the toppings, as long as you have the grated cheese it's fantastic. I always use whatever fresh herbs I have, the more the merrier.
Nom nom nom!
By skimp
on January 11, 2012
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I've made this four times, and each time it comes out cooked on top and not done or almost done on the bottom. I've had to finish it by baking it with aluminum foil over the top. Last time I added cooked salmon with a little lemon juice zest and it turned out great and no cream! Next time, I'm just going to do the opposite, bake then broil.
By njblemaster
Kentucky
on January 09, 2012
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This is such a great dish! I used an italian cheese blend instead of parmesean as it's all I had - it was so good. My only concern was that the egg whites were slightly under done where as the egg yolk was slightly over done. Perhaps next time I'll set them on a lower rack under the broiler. All in all, very pleased!
Read all 86 reviews