Baked eggs, the LBD of the food world. Well ours anyway. Crack out for breakfast, lunch,  late supper, heck… even brunch.

An Ina Garten classic. Rich, creamy and delightfully comforting.

15 mins | serves 2 | easy

Ingredients

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4 free range, organic eggs

1 clove garlic, finely chopped

chopped thyme, rosemary, oregano, parsley – a big handful

200ml double cream

40g parmesan, grated

Method

Oven 180°C. Grease an ovenproof dish with butter and drop the garlic in all around. Pour the cream over the garlic and pop in the oven for 2-3 mins as is.

Get the eggs cracked into little cups ready to drop into the cream. Mix the parmesan and herbs together.

Get the dish from the oven, pour the eggs in quickly (yet carefully!) and sprinkle the herby parmesan mix over the eggs. Bung back in the oven for 8 mins until bubbling and golden, and smelling divine.

Smooth.

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Herb Baked Eggs by the Barefoot Contessa, hugely enjoyed by us.

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