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Herb Coddled Eggs

Chilly mornings call for a warm breakfast and one of my favorites would be Herb Coddled Eggs. I like these eggs because not only are they off the beaten path, but they are easy to prepare and I almost always have the ingredients to make them in my fridge. Now I can’t take credit for the original recipe, that would go to Ina Garten, but I have modified it slightly. Preheat oven broiler. Chop herbs and garlic and mix with grated Parmesan cheese, set aside. Crack two eggs each into two small dishes and set aside (taking this step will insure no shells accidentally go into the gratin dish).In two small gratin dishes (or ramekins if you want only one egg per person) place one tablespoon of butter and one tablespoon of heavy cream in each and place on baking sheet under broiler until butter is melted. When melted gently pour two eggs into each gratin dish and top with herb and cheese mixture. Place baking sheet back under broiler and broil for about 5 or 6 minutes until egg whites are slightly firm. Remove from oven and let them sit for a minute. They will continue to cook while they are resting. Serve with toasted French bread.                                      




Ingredients                                                                                                    
4 eggs

2T heavy cream

2T butter
                                                                                                                
½ grated Parmesan cheese

1t each finely chopped rosemary, thyme, and chive

1 clove garlic finely minced

French bread for toasting

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