Baked Eggs with Cream and Herbs

By May 12, 2015

This is an extremely decadent mid-afternoon meal, and the simplicity of the ingredients highlights the fresh, fresh eggs. A gratin dish is called for to bake this, which is an oval-shaped, shallow dish. If you don't have one, just use any small, shallow baking dish (or even an oven-safe bowl or mug.)

 1 piece crusty bread, crunched and chopped as finely as possible
 4 eggs
 0.25 cup heavy cream
 2 tbsp dry white wine or vermouth
 2 tsp butter
 0.25 cup grated smoked gouda
 0.50 cup fresh herbs (tarragon, chives, parsley) finely chopped
1

Turn on the oven to 350. Crack all four eggs into a small bowl, being careful not to break the yolks. If you have small gratin dishes, do two and two.

2

Add the bread crumbs, the chopped herbs and the cheese together in another bowl and loosely mix.

3

In a saucepan on the stove top, heat up the cream, the wine/vermouth and the butter over low heat, for 5 or so minutes until simmering (but make sure it doesn't come to a boil.) Meanwhile, place the gratin dish(es) on a cookie sheet and heat in oven a few minutes.

4

Remove the gratin dishes from oven, and pour in the cream mixture. Then carefully slide in the eggs, and top with a heavy handful of the cheese-bread-herb mixture.

Bake for 8 minutes, and then turn on broiler to high for 3 minutes. Check to make sure whites are set, but yolks still look golden (runny.) Serve with black pepper, and black tea with lemon.

Ingredients

 1 piece crusty bread, crunched and chopped as finely as possible
 4 eggs
 0.25 cup heavy cream
 2 tbsp dry white wine or vermouth
 2 tsp butter
 0.25 cup grated smoked gouda
 0.50 cup fresh herbs (tarragon, chives, parsley) finely chopped

Directions

1

Turn on the oven to 350. Crack all four eggs into a small bowl, being careful not to break the yolks. If you have small gratin dishes, do two and two.

2

Add the bread crumbs, the chopped herbs and the cheese together in another bowl and loosely mix.

3

In a saucepan on the stove top, heat up the cream, the wine/vermouth and the butter over low heat, for 5 or so minutes until simmering (but make sure it doesn't come to a boil.) Meanwhile, place the gratin dish(es) on a cookie sheet and heat in oven a few minutes.

4

Remove the gratin dishes from oven, and pour in the cream mixture. Then carefully slide in the eggs, and top with a heavy handful of the cheese-bread-herb mixture.

Bake for 8 minutes, and then turn on broiler to high for 3 minutes. Check to make sure whites are set, but yolks still look golden (runny.) Serve with black pepper, and black tea with lemon.

Baked Eggs with Cream and Herbs

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