This is one of Ina Garten’s recipe which I wanted to try for the longest time……ever. However, I did some modifications and substitution because I only used 2 eggs per ramekin instead of three like what was on her recipe and I don’t have some of the ingredients available.I used fresh milk instead of heavy cream and since I don’t have fresh herbs, I used dried ones . I love eggs and I could eat them anytime of the day.This recipe is great for breakfast or brunch.
- 1/4 tsp minced fresh garlic
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried rosemary leaves
- 1 tbsp dried parsley
- 1 tbsp Parmesan/ cheddar cheese
- 4 large eggs
- 2 tbsp fresh milk
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper
- Toasted Foccacia bread, 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 2 eggs into each of 2 small bowls 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 tablespoon of fresh milk and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly, but carefully, pour 2 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.
- 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 foccacia bread.
I tried eating these on their own and they’re not as good as when you eat them with toast!