I began 2017 with two #Foodgoals. The first goal was to cook simple recipes featuring quality ingredients. The last goal: cook with lots of eggs. So, 2017 began with Heidi Swanson's Poached Eggs in White Wine and things were off to a fun, and tasty, start.
I shared forty-one recipes this year and all of them were simple, using 10 ingredients or less, with most being under five ingredients or less. Of those recipes, six recipes featured eggs, so about 15% of my recipes showcased the incredible edible egg. Funny enough, there were many times I wanted to share more egg dishes but felt as if I were sharing too many. Looking back, I could've shared a few more.
I'll be doing a roundup of my Top Favorite Recipes in 2017 later in the week, but for now, I'm going to round up all my egg dishes. The year started with Heidi's Poached Eggs in White Wine, then after that I made Giada's Baked Gruyere and Sausage Omelet, followed by Jamie Oliver's Mexican-Inspired Breakfast Bowl, Hugh Fearnley-Whittingstall's Swiss Chard, Green Onion & Cheese Tart, Giada's Pan-Roasted Asparagus with a Crispy Fried Egg, and ended the year with Ina Garten's Herb-Baked Eggs. (click on the recipe titles to be directed to the original post)
Out of all six egg dishes, Giada's Pan-Roasted Asparagus with a Crispy Fried Egg was hands down my personal favorite. I love flavor profile in this dish, along with the healthy dose of veggies, and the texture from the crispy egg and breadcrumbs. If I had to choose a second favorite, it would be Jamie Oliver's Mexican-Inspired Breakfast Bowl, simply because I tend to favor a Mexican flavor profile. The other egg dishes were all delicious, and I'd make them all again but let's face it...we all have our personal, and biased, favorites.
Saying that, Ina's Herb-Baked Eggs wins the award for being the most versatile egg dish in my roundup, and for that reason, it will be made over and over again in my kitchen. There are endless possibilities!
Ina's recipe consists of a handful of ingredients: eggs with a touch of cream, butter, garlic, parsley, thyme, and rosemary. Now, this version is perfectly delicious if you're in the mood for a mild egg dish. It was very satisfying with pieces of crusty toast, had a hint of garlic and herb flavor, and it was the epitome of easy to make. In fact, the ease of this dish makes it perfect for entertaining.
However, I think the fun of this dish is the endless possibilities! You can add just about anything to the baked eggs. Pieces of cooked meat (whatever you have leftover in the fridge: pot roast, sausage, bacon, ham, etc.); veggies of any variety (I'm mostly thinking a spinach and artichoke version would be the best); a variety of cheeses; a spicy version with chorizo, jalapeno, and red pepper flakes served with a warmed tortilla, or any other way you chose! You name it, you can make it!
So while the other two egg dishes may have been my personal favorites, they were in no way my family's favorites. Since Ina's Baked Eggs can be customized to suit everyone's individual taste, and is about the easiest egg dish that can be made, this recipe is likely to be the real winner of the bunch! Therefore, I encourage everyone to give it a try, making it your own with your favorite ingredients!
Happy New Year! I'll be back in 2018 with my Top Favorites of 2017, new #Foodgoals, and also to round out my 10th year of Stirring The Pot! Beginning January 2019, Stirring the Pot will turn 10 years old! Back in 2009, when I first started Stirring the Pot, I never imagined I would continue the blog this long and still be going strong ten years later. Very exciting!
Adapted from Food Network
by Ina Garten
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 large eggs
2 tablespoons heavy cream
1 tablespoon butter
salt and pepper, to taste
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 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 2 individual gratin dishes on a baking sheet. Place 1 tablespoons of cream and 1/2 tablespoon 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 toasted bread.