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

DIRECTIONS:

  1. Place oven rack 6 inches from the top and pre-heat your oven broiler. (Set to broil).
  2. Combine garlic, fresh herbs, and parmesan. Set aside.
  3. With much care, crack 3 eggs into each of the teacups. Do not break the yolks. Set aside.
  4. 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).
  5. 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.
  6. Remove from oven and let sit for 1 minute. The eggs will continue to cook.
  7. Serve immediately with hot, toasted bread. Enjoy!

NOTE:

  1.  Rotate the baking sheet in the oven if the egg whites are not cooking evenly.
  2. Broil buttered bread on a baking sheet for a fast way to cook toast.
  3. 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,

Jillian

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