12.16.2012

Parmesan & Herb Eggs


Finding new ways to prepare eggs for breakfast is always a challenge. This morning I remembered an Ina Garten recipe for herb baked eggs that I found a few years ago. The first time that I try out a recipe that isn't my own, I stick to their rules and then the second time around I'll make changes or scrap the idea altogether. First, in her recipe the eggs baked as a whole, with both the whites and the yolk of the egg. This leads to the yolk being overcooked and or the whites being undercooked for the sake of a runny yolk to dip your toast in. So I chose to separate the yolks from the whites of the egg, and cook the whites for 15 minutes and then add the yolk for the last few minutes. The topping for the eggs was a complete gem, who doesn't love herbs and cheese. However, I don't think that hard herbs (rosemary, thyme, etc.) belong with breakfast, so I chose to use soft herbs (parsley and chives). Overall, this recipe was one worth sharing and definitely worth making again and again.

Parmesan & Herb Eggs
Yield: 2 Servings

Ingredients:
1 tablespoon butter
1 tablespoon heavy cream
4 eggs, whites and yolks separated
1 tsp parsley, minced
1 tsp chives, minced
1 tbsp parmesan, finely grated
kosher salt
black pepper

Directions:
Preheat your oven to 350-degrees. Using two small baking dishes, put one half tablespoon of butter and one half tablespoon of heavy cream in each and place them in the oven for three minutes. Remove them from the oven and place two egg whites in each dish. Next, combine the parsley, chives, and parmesan in a small bowl and mix them together. Sprinkle the egg whites in each dish with one fourth of the mixture and a little bit of salt and pepper. Place the egg whites into the oven for fifteen minutes.
When the egg whites are nearly cooked, place the two egg yolks on top of each dish and let it continue to cook for 3 minutes. Finally, remove the eggs from the oven and sprinkle them with the rest of the parmesan herb mixture.
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