Breakfast & Brunch
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Valentine’s Day Brunch: Herbed Eggs

Ina Garten, aka the Barefoot Contessa, is one of my favorite chefs. I think she’s relatable and makes dishes that are approachable but feel elevated. I think another reason why I like her is because she reminds me of my mom and think they would be really great friends if they ever get to know each other. I was able to see her on book tour for Cook Like a Pro in Austin pre-COVID and it was such a delight to hear her talk about her life experiences and career. I have about 5 of her cookbooks so I knew I’d be making a recipe from Ina for Valentine’s Day.

Eggs are one of my favorite foods (I eat them at least 4 times per week) and I’ve had my eyes on this recipe since I got Ina’s Barefoot in Paris cookbook for Christmas as I’m always looking for ways to spruce them up. This is a simple recipe that uses some butter, cream and tons of herbs to make delicious and elevated dippy eggs. I thought it would be a perfect recipe to serve for a Valentine’s Day brunch (of course alongside an Aperol Spritz, mimosa or glass of cold champagne). Follow along below! 

Ingredients:

  • 1/4 tsp fresh garlic, minced
  • 1/4 tsp fresh thyme leaves, minced
  • 1/4 tsp fresh rosemary leaves, minced
  • 1 TBSP fresh parsley, minced
  • 1 TBSP freshly grated Parmesan cheese, with more for garnish
  • 4 extra-large eggs
  • 2 TBSP heavy cream
  • 1 TBSP tablespoons unsalted butter
  • Kosher salt & black pepper
  • Toasted French baguette, for serving

Instructions:

  • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat
  • Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside
  • Carefully crack 2 eggs into 2 small bowls (you won’t be baking them in these) without breaking the yolks. Do not skip this step! You will need to pour the eggs into the baking dish as fast as possible. 
  • Place two individual gratin dishes on a baking sheet
  • Place 1 TBSP of cream and 1/2 TBSP of butter in each dish

  • Place under the broiler for about 3 minutes, until hot and bubbly
  • Remove from the oven and quickly, but carefully, pour 2 eggs into each gratin dish

  • Sprinkle evenly with the herb mixture, then sprinkle liberally with salt, pepper and Parmesan cheese

  • Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (at 4 minutes, turn the oven off)
  • If the eggs aren’t cooking evenly, rotate the baking sheet once midway through
  • Remove from oven and sprinkle with grated Parmesan cheese
  • Allow the eggs to set for 60 seconds before serving with toasted baguette

If someone doesn’t like dippy eggs, you can scramble them, pour them in the dish, top with herbs and cheese and then bake in a 375-degree oven for 12-15 minutes or until cooked through

Herbed Eggs

Prep Time 15 mins
Cook Time 10 mins
Course Breakfast
Servings 2 people

Ingredients
  

  • 1/4 tsp fresh garlic, minced
  • 1/4 tsp fresh thyme leaves, minced
  • 1/4 tsp fresh rosemary leaves, minced
  • 1 TBSP fresh parsley, minced
  • 1 TBSP freshly grated Parmesan cheese, with more for garnish
  • 4 extra-large eggs
  • 2 TBSP heavy cream
  • 1 TBSP unsalted butter
  • Kosher salt & black pepper
  • Toasted French baguette, for serving

Instructions
 

  • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat
  • Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside
  • Carefully crack 2 eggs into 2 small bowls (you won’t be baking them in these) without breaking the yolks. Do not skip this step! You will need to pour the eggs into the baking dish as fast as possible. 
  • Place two individual gratin dishes on a baking sheet
  • Place 1 TBSP of cream and 1/2 TBSP of butter in each dish
  • Place under the broiler for about 3 minutes, until hot and bubbly
  • Remove from the oven and quickly, but carefully, pour 2 eggs into each gratin dish
  • Sprinkle evenly with the herb mixture, then sprinkle liberally with salt, pepper and cheese
  • Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (at 4 minutes, turn the oven off)
  • If the eggs aren't cooking evenly, rotate the baking sheet once midway through
  • Remove from oven and sprinkle with grated Parmesan cheese
  • Allow the eggs to set for 60 seconds before serving with toasted baguette

Stay hungry…

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