Recipes - Shirred Eggs

Make ahead note:

This is a dish that is best served soon after it has emerged from the oven.

Note: This recipe can be doubled if serving as the only appetizer. Triple it to serve as a brunch or lunch main course.

Ingredients:

• 1 large clove garlic, minced
• 1/2 tea fresh thyme, minced
• 1/4 tea rosemary, minced
• 2 Tbl flat parsley, minced
• 2 Tbl cup Parmesan cheese, grated
• 8 extra large eggs
• 2 Tbl cup heavy cream
• 2 Tbl unsalted butter
• Freshly ground salt and pepper to taste

Preheat the broiler and have the rack approximately 6 inches under the broiler.

Combine all the herbs in a small bowl. Salt and pepper well.

Place 8 ramekins on a baking sheet with sides. Divide the butter and cream between the cups and broil for about 3 minutes or just until the contents begin to bubble. Remove from the broiler and very quickly break an egg into each ramekin and sprinkle with the herb mixture. Return to the broiler and cook just until the whites become opaque. Serve with toasted baguette.

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