This delightful little breakfast is one to bookmark!
Made from my fresh farm eggs, homegrown herbs and rich cream. It is a French recipe my Mother and I adapted from her cookbook, Barefoot in Contessa. We cooked it together and served it for our own Mother’s Day Brunch.
WHAT YOU NEED:
- Fresh Garlic: 1/2 tsp, minced
- Fresh Thyme Leaves: 1/2 tsp, minced
- Fresh Rosemary Leaves: 1/2 tsp, minced
- Fresh Parsley: 2 tbsp, minced
- Parmesan Cheese: 2 tbsp, freshly grated
- Fresh Farm Eggs: 12, large
- Heavy Cream: 1/4 Cup
- Butter: 2 tbsp
- Kosher Salt
- Black Pepper: freshly ground
- French Bread: toasted
- Teacups or small bowls: 4
- Gratin Dishes: 4
- Place oven rack 6 inches from the top and pre-heat your oven broiler. (Set to broil).
- Combine garlic, fresh herbs, and parmesan. Set aside.
- With much care, crack 3 eggs into each of the teacups. Do not break the yolks. Set aside.
- Place 4 gratin dishes on a baking sheet. Add 1 tablespoon of cream and 1/2 tablespoon of butter to each dish. Place under broiler for ~3 minutes until hot (bubbling).
- Quickly, but with much care, pour 3 eggs from the teacups into each gratin dish. Sprinkle with herb mixture, then sprinkle with salt and pepper. Place under broiler for 5-6 minutes until the egg whites are nearly cooked.
- Remove from oven and let sit for 1 minute. The eggs will continue to cook.
- Serve immediately with hot, toasted bread. Enjoy!
- Rotate the baking sheet in the oven if the egg whites are not cooking evenly.
- Broil buttered bread on a baking sheet for a fast way to cook toast.
- We served this dish with our freshly cut, homegrown bacon. But found the bacon a little too much alongside the cream. Surprised! So were we! I guess simple is better sometimes.
Please share this recipe with a friend or family member that loves fresh farm eggs too!
Cheers and much love,