Herby Baked Eggs

When the garden starts showing off, I can’t help myself.  I try to incorporate whatever is growing into my dishes and the bellies of my family.  Right now we have a few sugar snap peas, some spinach and kale, the last of our perfectly sweet strawberries, and herbs.  The kids are still in school, but my semester is over so I have been taking advantage of the time to get creative.  I’ve been gathering greens and herbs to make little bistro salads for lunch (an upgrade for my work-from-home husband who usually heats up leftovers between meetings), and I’ve been baking sourdough during these last cooler days before the summer heat is here to stay.  

This morning was a school day, but as the end of the year approaches, there is less flurry.  Library books have been returned, there has been no homework for the last few days, and somehow the rush to the bus stop feels less urgent.  I felt space opening up for a more intentional breakfast, so I headed to the backyard.  There is something about stepping outside in the dewy morning air, snipping some fragrant herbs that you’ve been nurturing in your own soil, and bringing them to your cutting board to make something delicious for your waking family.  Spending a few minutes in my garden with a cup of coffee in the morning transports me to simpler times, even literary ones.  I don’t care how hokey it is, I’ve read too many novels that capture the peace of the cottage garden and the purposeful art of domesticity to not want to weave a little of that charm into my everyday life.  

I’ve been inspired lately by a website called Healthy Elizabeth, and I am having fun trying out her recipes.  Elizabeth is a mom (like me), a gardener (like me), and a holistic nutritionist (not like me).  She is knowledgeable and practical in her endeavors to feed her family whole foods, and I love her approach.  I am learning about the properties of foods that I already knew were good for us, but her ideas for incorporating more of them are smart and accessible.  This recipe is adapted from her website with only a few small changes.  My kids loved the individual ramekins made just for them - a special yet simple morning send-off.

Herby Baked Eggs

2 tbsp butter

4 tbsp half-and-half or heavy cream

A handful of fresh herbs (I used parsley, thyme, and chives), finely chopped (about 4 tbsp)

1 clove garlic, minced

4 tbsp grated parmesan cheese

1 cup shredded cheese (gruyere, manchego, cheddar, etc)

8 eggs

Salt and pepper to taste

Toast for serving

Preheat the broiler on the “high” setting.  Place four individual ramekins or other small baking dishes on a sheet pan.  Alternatively, you could use one medium-sized baking dish.  Put ½ tbsp of butter and 1 tbsp half-and-half into each ramekin.  Place under broiler for 4-5 minutes until hot and bubbling.

Meanwhile, place the chopped herbs, minced garlic, parmesan, and shredded cheese in a bowl and mix together.  You can use any type of cheese you have on hand for this.  Have fun experimenting, but definitely use the parmesan as well for its distinctive, salty bite.  

When the cream and butter mixture is bubbling, pull the sheet pan from the oven.  Crack 2 eggs into each ramekin, then season with salt and pepper.  Divide the cheese and herb mixture evenly over each of the four ramekins and return to the broiler.  Broil 6-10 minutes until the egg whites are set and the yolks have reached your desired consistency (6 minutes will be more loose and 10 minutes will be jammy).  Rotate the pan halfway through for even browning.

While the eggs are broiling, toast your bread.  This is a great breakfast for mornings when you have leftover baguette or a sourdough loaf from the day before.  

Remove from broiler and let cool a few minutes before serving with toast for dipping.  

Fresh herbs really belong anywhere you put them.

- Alex Guarnaschelli