Cookbook Junkie Confessions #1- Herbed Baked Eggs

I'm addicted to cookbooks. I don't even know how many I have and over the past few years, I've aquired more cookbooks than I can really use. I think I only actually use about 5 of them, so I feel like it's time to get rid of some and learn to use the ones I have. This month, (really August), I'm going to get out one I haven't used for some time (or at all) and find a recipe I've never made.. make it... and decide if the book is really worth keeping. I'll share the recipe and maybe a photo.

Perhaps other folks would be interested in doing the same thing this August? I think it might be fun to share recipes and such about cookbooks... because so many on the market look really, really cool. So, if you are interested, please leave a comment so I can check your blog to see what's cooking.

Cookbook Junkie Confession#1: Ina Garten's Barefoot in Paris

I went to Paris in high school and remember every meal so vividly. Everyone should have the chance to go at least once in your life, especially if you are a woman. A very feminine city. This book's recipes reminded me of some of the food, and seems to be pretty straight-forward. Nothing too complicated, no ingredients I'd have to travel to a big city market to find, and not much time in the kitchen. This morning we tried the Herbed-Baked Eggs. For this recipe you do need gratin dishes (the same kind of dishes that creme bruhlees are made), one for each of your eaters.


Herbed-Baked Eggs
Serves 4

1/2 tsp minced fresh garlic
1/2 tsp minced fresh thyme leaves
1/2 tsp minced fresh rosemary leaves
2 TBsp minced fresh parsley
2 TBsp grated Parmesan
12 eggs
1/4 cup heavy cream
2 TBsp unsalted butter
kosher salt
freshly grated black pepper
some toasted French bread, crossaint, or brioche

1. Preheat the broiler for 5 mins and place the oven rack 6 inches below the heat.

2. Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking).

3. Place four individual gratin dishes on a baking sheet. Place 1 TBsp cream and 1/2 TBsp butter in each dishes and place under the broiler for about 3 minutes, until hot and bubbly.

4. Quickly, but carefully, pour 3 eggs (from bowls) into each gratin dish and sprinkle evenly with 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 if they arent' 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.

Maybe my gratin dish was too deep, but the eggs did not cook in the middle. I cooked them about 8 minutes and did not want to brown too much more. The herb mixture on top of the eggs was really delightful. Overall, it was really tasty! I definetely will be keeping this book and trying more recipes.