Wednesday, May 28, 2008
Herb Baked Eggs a la Contessa
Tonight I cooked from my Barefoot Blogging group--Ina Garten's Barefoot Contessa Herb Baked Eggs...shirred eggs in other places, oeufs en cocotte in France. en France, oui?
This recipe proves that great ingredients are the root of all good. A bit of cream and butter heated under the broiler.
Two eggs cracked into the dishes and topped with a mixture of fresh thyme, rosemary, garlic, parsley and freshly grated parmesan. Salt and pepper (I used sel gris from The Meadow--wonderful Mark Bitterman sent me a sampler. I love salt.)
Back under the broiler. Enjoy with great slice of buttered toast. I admit to only doing two eggs (three seemed like so much), and I think they cooked faster than the three would--they got hard, but I'm not complaining bec. I love eggs so much, but how much more luxurious these must be with runny yolks. I'll be trying this recipe again...soon. It makes a simple and delicious supper for a busy night.
Subscribe to: Post Comments (Atom)
Can't wait to try this one! We need an easy supper around here. ;)
Your eggs look delicious! Easy and good, aren't they?
Yours look so pretty in the creme brulee dishes!
Weren't they delicious?! Great job! They look perfect!
Love your photos. YUM! :)
I was introduced to shirred eggs a few years ago and became an immediate convert. They're so easy, so pretty, and so darn tasty. Plus, anything Ina-ish gets major points in my book.
That's interesting - you actually broiled the eggs twice. Hmmm, maybe that's the secret to getting them cooked properly. We had to send ours back in to cook more - but they were still delicious! I'm going to make them your way next time since I like mine well done.
Looks great! I love the dishes, so pretty!
Megan, I didn't broil twice--first the cream/butter went under the broiler...then one photo is the raw egg and topping pre-broiler; the second photo is post broiler (you can see the color difference..)
So no, they only went under one time--and got hard. I did them again today for a brunch, and they were hard then, too--I think one thing is that I only use two, not three, eggs. Cooks faster. Too fast for me, but great for everyone else in my house.
Thanks for all the comments, everyone.
love how your eggs turned out!
Post a Comment