Saturday, February 20, 2010
2 tbs fresh parsley, chopped
1 tbs fresh dill, chopped
1 tbs Parmesan cheese
1 tbs butter
2 tbs cream
Preheat the broiler for 5 mins. Mix the herbs and cheese together in a bowl. Carefully crack 2 eggs into a measuring cup, being careful not to break the yolks. Do this again into a separate cup with the remaining 2 eggs. (If you only want 1 egg yolk, then crack an additional white and discard the yolk.) Take two gratin dishes, and place 1/2 tbs butter and 1 tbs cream into each dish. Place the dishes under the broiler until the butter and cream are bubbling. Carefully pour the eggs and herb mixture into the dishes. Place under broiler for another 5-6 mins. Let sit for a minute, then salt and pepper to taste, and serve.
This recipe is adapted from an Ina Garten (Barefoot Contessa) recipe. She's my favorite! Tonight we decided to do baked eggs with some turkey bacon on the side. We served them with a fresh loaf of french bread. The parmesan and the cream gave the eggs a really lovely and rich flavor. We like to prepare the turkey bacon under the broiler as well. About 5-7 mins a side. D is still working nights, and likes to do breakfast for dinner sometimes since his schedule is all turned around!
J had some chicken stew, a few bites of cottage cheese, and some apple sauce. He was especially enjoying trying to spit out the large cottage cheese curds. Messy, and sort of cute:)
See my earlier post on breakfast for dinner for my love of this meal, and my love of eggs:) There you'll also find some food for thought on eggs.