Baked Eggs

by Joseph Erdos
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bakedeggsWhat better way to celebrate moms and wives than by making them breakfast. This recipe for baked eggs has been my go-to breakfast recipe since I saw Ina Garten prepare it on her show, The Barefoot Contessa.

It's perfect to serve for any meal, but it's especially nice for a Mother's Day breakfast. Serve it with bacon or sausage and some toast.

It's simple, fast, and very flavorful while also being elegant. The combination of toppings that I like to use include garlic, parsley, and Parmesan cheese, but any fresh herb can be added. Chives, oregano, thyme, and rosemary would all work well or use what's at hand.

I'm sure that whoever you make this recipe for will be very happy that you did.

Baked Eggs

1 tablespoon butter
1 tablespoon milk
3 large eggs
coarse sea salt
freshly ground black pepper
2 teaspoons minced garlic
2 teaspoons chopped parsley
2 teaspoons grated Parmesan cheese

Preheat the broiler with the rack in the middle.

To a gratin dish add butter and milk. Place dish in a baking sheet and heat in the oven until butter has melted.

Crack eggs into a bowl.

To heated gratin dish add eggs and top with salt, pepper, garlic, parsley, and cheese. Bake until whites have set, about 5 minutes. Carefully remove to a serving plate. Yield: 1 serving.

 

Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

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