It was a beautiful day last Sunday. I woke up naturally at 9 , took a stroll through the farmers market, made myself a slice of toast with almond butter for a light breakfast, and then helped my roommate Catherine straighten up the kitchen.
We started with drinks. First, coffee. Next, (after prepping the pomegranate Dave and Andrea had unexpectedly brought), we put a spoonful of arils into each glass, followed by champagne and a splash of St. Germain. It was a delightful, spur-of-the-moment creation of a brunch cocktail. Then we got to work on the menu. Catherine sliced, toasted, and buttered the country bread she'd bought fresh that morning while I helped Andrea prepare Baked Eggs in her adorable ramekins.
In addition to the plate above, I also helped myself to yogurt and orange slices. We drank, ate, and were completely and utterly merry for the rest of the afternoon.
To recreate the experience for yourself, I couldn't recommend this recipe more. It's quick, tastes impressive, and is much less intimidating than any quiche I've ever made. Even with just garlic and thyme (the only herbs we had on hand), and divided amongst four (the recipe is for two) it was delicious. Try it this weekend.
1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme
1/4 tsp minced fresh roesmary leaves
1 tbsp minced fresh parsley
1 tbsp freshly grated Parmesan
6 extra-large eggs
2 tbsp heavy cream
1 tbsp unsalted butter
Kosher salt and freshly ground black pepper
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 tbsp of cream and 1/2 tbsp of 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.