A Breakfast of Herbs

My husband has mastered this herb baked egg breakfast dish. It is based on a recipe he received from a friend. We modify it according to which fresh herbs we have in the garden. It’s always a delight.  This morning for the fresh herb component, I picked garlic chives, golden sage, hot & spicy oregano and Summerlong basil.  We make two eggs per person and that seems to be plenty.

Here’s the recipe he starts with:

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

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
skillet fried bacon and toasted bread.


One Response to “A Breakfast of Herbs”

  • Lori Says:

    We remember having this once at your house. I think I might try this recipe sometime and then try variations to see how it works. Will let you know whenever I manage to experiment.

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