One of the dishes Mary made for the challenge really caught my eye, her version of eggs en cocotte, or baked eggs. We adore Ina Garten's version of baked eggs, and have been making this at least once a month for a few years now. pMary's version, did not use the cream and much less butter, is much more in keeping with our current approach to eating, so I had to give these a try. One thing I did keep from Ina's recipe is the garlic and herbs because those are part of the reason we love the dish so much. These eggs turned out so beautifully that we did not miss the cream and extra butter. They were actually easier to make as well, an added bonus.
Baked Eggs II
2 t butter or margarine
4 t parmesan cheese, divided use
4 large eggs
1 clove garlic, minced
1/4 t dried thyme, crumbled
1/4 t dried rosemary, crumbled
coarse salt and fresh ground black pepper, to taste
2 T milk
Preheat oven to 375 degrees F. Mix the parmesan herbs, salt, and pepper in a small bowl. Spray 2 2 (6oz) ramekins with cooking spray. Place 1 teaspoon butter and one quarter of the parmesan mixture in the bottom of each cup. Carefully crack two eggs into each ramekin. Top each ramekin with 1onequarter of the parmesan mixture and 1 tablespoon milk. Place ramekins on a baking sheet for ease in handling. Bake until whites are set, about 16 minutes for runny yolks, 19 minutes for soft-cooked yolks or 22 minutes for hard-cooked yolks. Remove ramekins from oven and serve immediately. Makes 2 servings.
WW PointsPlus Value: 10 points for each two egg serving