There’s a few iconic names in the culinary world: Julia Child, Emeril Lagasse, Bobby Flay….and Ina Garten. If you’ve ever watched Ina’s show on Food Network Barefoot Contessa you’ll see she’s the epitome of The Hamptons but damn, girl doesn’t shy away from butter or calories so she’s OK in my book.
This Ina recipe is such a flavorful breakfast, and in her words “How easy is that?”… Yes, it’s easy too! I typically serve this with bacon and biscuits. Ina would probably say serve this with “good bacon” which I’m assuming means go to your closest local farm and talk to the farmer about sourcing bacon from a pig that’s out at pasture. But between you and me, I’m OK with using Smithfield here.
-1/4 teaspoon minced fresh thyme
-1/4 teaspoon finely minced fresh rosemary
-1 tablespoon minced fresh parsley
-1/4 teaspoon garlic powder
-1/4 cup freshly grated Parmesan
-2 tablespoons heavy cream (or light cream is OK too)
-1 tablespoon butter
-salt and pepper
Now, there are two ways to do this. Refer to Ina’s recipe if you want to cook each egg in individual dishes, my version bakes them all together and you portion out the eggs after they’re cooked.
1. Heat the broiler. In a pie pan, put the butter and cream, place under broiler for about 3 minutes then remove. Meanwhile, mix together the thyme, garlic powder, parsley, rosemary, and salt and pepper.
2. Crack the 6 eggs into the pie pan, being careful not to break the yolks and trying to keep each yolk evenly spaced so it’s easier to portion out when serving (meaning so no one is getting a helping of 4 yolks while someone winds up with nothin’ but egg white). Sprinkle the herb mixture over top then the Parmesan cheese. Return to broiler and cook for 7-8 minutes until the whites are cooked.
Source: Ina Garten