Posted on January 30 2013
Groucho Marx once said, “ I did toy with the idea of doing a cook book. The recipes were to be the routine ones: how to make dry toast, instant coffee, hearts of lettuce and brownies. But as an added attraction, at no extra charge, my idea was to put a fried egg on the cover. I think a lot of people that hate literature but love fried eggs would buy it if the price was right.”
I would probably be one of the people who would buy it just because of the photo. I think eggs are great to eat anytime of the day. A perfect dinner for me would be a ham and cheese omelet, poached eggs with Hollandaise sauce or simple scrambled with toast.
My latest version is baked or shirred eggs. You can add so many different things to this to satisfy your taste. Here is my recipe for a wonderful breakfast, lunch or dinner. This would be great and easy to do for a brunch!
Herb and Tomato Baked Eggs
Preheat oven to 450 degrees. Place gratin dishes on a rimmed baking sheet. Add 1 TBS cream and ½ TBS butter to each dish. Place in oven. In the meantime crack two eggs into small dish. Do this for each gratin dish. (i.e. 3 gratin dishes = 6 eggs, 3 small dishes) Chop any combination of fresh herbs. I used basil, thyme, sage and rosemary. Slice grape tomatoes into halves.
Once butter and cream has become bubbly in the oven, remove pan. Carefully place eggs into gratin dishes. Salt and pepper. Add tomato halves and sprinkle with herbs. Put pan back into oven. Bake for 4-5 mins. until whites are cooked and yolk is to desired doneness.
Remove pan from oven and let eggs rest for one minute before serving. I recommend placing hot gratin dishes on a tablecloth placemat of some sort.