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Categories:
fresh garlic thyme rosemary leaf parsley Parmesan cheese eggs heavy cream unsalted butter salt Bread
Viewed: 76 - Published at: 8 years agoIngredients
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh thyme leave
- 1/2 teaspoon minced fresh rosemary leaf
- 2 tablespoons minced fresh parsley
- 2 tablespoons freshly grated parmesan cheese
- 12 extra large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- salt & freshly ground black pepper
- toasted French bread or brioche bread, for serving
Method
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
- Carefully crack 3 eggs into each of 4 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 4 individual gratin dishes on a baking sheet.
- Place 1 TBS cream and 1/2 TBS 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 the toasted bread.
