Monday, March 29, 2010
Sunday is my favorite day of the week...
Sundays, are by far, my favorite day of the week. We tend the have some sort of activity on Saturdays (I had cub scout training events that kept me out of the house for much of the day the past two weeks), but Sundays are usually just for us. There is not usually anything we HAVE to do, and after sleeping in (if 7:30 can be considered sleeping in), Ben and I can spend all morning reading the news (or whatever).
Sundays for us also usually involve an actual cooked breakfast, instead of our usual bagels and cereal, and often a Sunday dinner too. Ben made breakfast yesterday, making one of his hash and egg creations, which is always welcome (both the hash and Ben doing the cooking). Last Sunday Chris really wanted sausage gravy and biscuits, but Ben really wanted baked eggs, so he told the boy that he would run to Micky Dees and get him an order. Chris agreed, so Ben got his eggs.
I first made these eggs from Ina Garten's Barefoot in Paris cookbook a few years ago, and they have adapted over time to our individual tastes (more cheese and herbs and a more "well-done" egg). Both versions are delicious, and you can't go wrong with this easy breakfast dish that is so rich that it will seem like you slaved away in the kitchen. Here is Ina's original recipe and you will find my adaptation below...
Baked Eggs (serves 2)
adapted from Ins Garten's Herbed-Baked Eggs
1 tsp. minced garlic (1 large clove)
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crumbled
1 tsp. dried parsley flakes
4 tbs. grated or shredded Parmesan
2 tbs. cream
2 tbs. butter
coarse salt and fresh ground black pepper
Preheat the broiler for 5 minutes and place the oven rack about 6 inches below the heat. Gently crack 3 eggs each into 2 small cups or bowls. Combine the cheese, garlic, and herbs in a small bowl.
Place 2 individual baking dishes on a baking sheet. In each dish put about a tbs. of butter and cream, and place under the broiler until melted, browned, and bubbly, about 3 minutes. Remove from the oven and quickly, but gently, pour a prepared cup of eggs into each dish. Sprinkle each dish with 1/2 the cheese and herb mixture, then season with the salt and pepper. Broil the eggs for 4 to 6 minutes, or until the eggs are done to your liking (I go for the longer time because I don't like anything runny in my eggs), but remember that the eggs will cook a bit more even after being removed from the oven. Place each dish on a larger plate (careful, they will be very hot), and serve with toasted English muffins.