I remember when summer was boring. Those weeks in between camps, left in an air-conditioned house while the parents are at work, flipping back and forth between day-time talk shows, soap operas and Whimbledon. Sometimes I would ride my bike up to the public pool, or visit a friend for more lazy hours spent passively watching TV and peeling the skin from our sunburns. I miss it!
The days are so long when you’re young, and now I can’t blink before summer is almost over. The June Bugs have arrived here in The South – heavy, bobbing beetles that look like a woman’s sparkly broach. A sign that school will start in a month.
As I scramble to catch up amid a flurry of professional and personal obligations, quick and easy dinners have been my staple. Inspired by my friend Seton, I recently made Grant and myself a simple French cafe dinner of herb-baked eggs and toasted baguette. This recipe couldn’t be simpler – make for yourself or a dinner party – and it is quite elegant.
Just be careful not to overcook your eggs, as I did – this dish is full of wonderful flavors, but you want the yolks plenty runny. Play it safe.
Herbed Baked Eggs
Ingredients (serves 2 – but easy to multiply)
- 4 large eggs, cracked into small bowls
- 2 T heavy cream (or milk)
- 1 T unsalted butter
- 1/2 tsp chopped garlic
- 1/2 tsp chopped fresh parsley
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh thyme
- 1/2 tsp chopped fresh basil (optional)
- 2 T grated Parm-Reg cheese
- Salt and pepper, to taste
- Toasted baguette slices, for serving
Preheat broiler.
In individual gratin dishes or small oven-safe bowls, pour 1 T heavy cream and 1/2 T butter, each. Set aside.
In a small bowl, combine the herbs, garlic, cheese and season with S&P.
When broiler is hot, place gratin dishes on baking sheet and put under broiler until butter is melted, 3 min. Remove from oven and immediately pour 2 eggs into each dish, being careful not to break the yolks. Sprinkle evenly with herb-cheese mixture. Place back under broiler until egg whites are just set – 3-4 min, depending on your broiler. Watch them carefully!
Remove and serve hot or warm, along with your baguette for mopping up the juices.
The edges become browned and nutty from the cheese, and the herbs are just right. I always add more basil and salt and pepper over the top. You can really use whatever herbs are in your garden or fridge.
I will be making this again soon, so I can remedy my overcooked eggs – every second counts!
Enjoy, friends! xoxo
Seasoned to Taste 