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.