In the summertime, when both herbs and eggs are plentiful, this is one of our favorite week-end breakfast dishes.
You can use whatever herbs (and quantities of herbs) that are your favorite, but fresh farm eggs and herbs really make this dish fantastic. The ingredients are simple, but the combination is delicious.
This dish is adapted from a recipe in Barefoot Contessa In Paris by Ina Garten. It serves 2, but the recipe can easily be multiplied to serve as many as you would like.
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 2 tablespoons minced fresh parsley
- 1/4 - 1/2 cup freshly grated Parmesan cheese
- 6 eggs
- 2 tablespoons half & half
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- Crack 3 eggs each into two small individual bowls or ramekins, being careful not to break the yolks.
- Preheat the broiler and place an oven rack about 6 inches below the heat.
- Put 1 tablespoon of half & half and 1/2 teaspoon of butter into each of two individual gratin dishes.
- Place the gratin dishes under the broiler for about 5 minutes, or until the butter is melted.
- Combine the thyme, rosemary, parsley, and Parmesan cheese into another bowl, and mix thoroughly.
- Remove the gratin dishes from the oven, carefully pour all three eggs in the ramekins into each gratin dish, and sprinkle evenly with the herb and cheese mixture.
- Grind fresh pepper on each dish to taste, and place back under the broiler for about 6 minutes or until the yolks reach the desired doneness.
- The eggs will continue to cook once removed from the oven, so it's best to remove them from the oven slightly before they're done.
- Serve with toast, handling carefully because the gratin dishes will be hot.
It's also easy to accommodate those who like their eggs runnier (or not) by removing each individual dish based on the desired level of doneness.