For Father's Day, my sister and I decided to cook brunch for my parents at my house (my house and Cameron's..I get looks when I say "mine" apparently). I wanted to do an easy and fairly inexpensive meal that tasted great..and this one hit the nail on the head! I originally saw it on Brooke's blog a while back and wrote it down. This version is from Ina Garten.
Herb Baked Eggs
Serves 2 (but probably 3..two eggs was enough for me)
Ingredients
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
Directions
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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| Served mine over cheesy grits, with crispy bacon and toast. My eggs are a little on the done side cause that's how my Daddy likes them! :) |
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| Happy Daddy! |
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First, we went straight for a bottle of Esperto Pinot Grigio.
On Monday nights they have a 3 course meal for $30 so we both went for that....and both ordered the same thing.
First Course:
Chickpea & Tomato Soup
Parmesan | Olive Oil
(It was good, but nothing to rave about. My only complaint is that they gave you two choices for the first course and both were soups. I'm sorry, but last I checked it's 100* in Charleston, I don't want a cup of soup. No substitutions for salad, either.)
Cameron also ordered a Casear salad.
Second Course:
Grilled Hanger Steak
Salt Roasted Smashed Fingerling Potatoes | Kurios Farms Black Cherry Tomato
Tatsoi | Wadmalaw Sweets Onions | Bacon Butter Sauce
(This was REALLY good! The steak was cooked perfectly, the potatoes were soo good and the sauce was very light with great flavor. I don't do onions so I'm not sure how those tasted.)
Third Course:
No dessert descriptions on their website so I will do my best.
Peanut brittle cup filled with vanilla ice cream, topped with fresh fruit and drizzled with chocolate syrup.
(I was so stuffed from the entree, but I ate every last bit of this. It was so good!)
