Barefoot Bloggers: Herbed-Baked Eggs

I love the idea of blogging events that use authors or chefs for inspiration, where everyone does the same recipe and compares notes at the end. I did Daring Bakers for quite a while, and still do Tuesdays with Dorie regularly, but since those two events focus on baking/desserts, I never really get to enjoy the fruits of my labors. That’s why I was so excited when someone started the Barefoot Bloggers event, where every two weeks, a group of people get together and cook one of the recipes of Ina Garten, the Barefoot Contessa.

This week’s recipe was Herbed-Baked Eggs, which is something I’ve been wanting to try for a while. I can never have enough egg recipes, and this one is a keeper. The only problem I ran into is that even after 6 minutes of broiling the eggs were still a bit underdone, so I needed to increase the time by a minute or two. The flavor was incredible, and I think I’m going to put this recipe into my regular rotation.


Herbed-Baked Eggs
recipe courtesy Ina Garten

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 toasted bread.

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