Herbed Baked Eggs Recipe

Ina Garten: So there are two secrets to make really good omelets. The first one is cooking it over a very low flame so it doesn’t get tough which they do and the second one is undercook it just a little bit so it’s really delicious and moist. I said they know to make a good omelet.

Jeffrey Garten: They know how to make an omelet. This omelet approaches your omelet. It’s the highest top on the land of omelet.

Ina Garten: Maybe I’ll make something like this at home, maybe with baked eggs instead of omelets.

Jeffrey Garten: Oh that sounds delicious. When?

Ina Garten: So I’m going to do herbed-baked eggs for Jeffrey and me. Watch how easy this is, this is great. So we’ll mix together a quarter of a teaspoon of fresh chime right in this bowl, a quarter of teaspoon of fresh rosemary. These are all kind of French herbs. You want to use it judiciously because it’s such as strong herb and be sure that you chop it really well. A quarter of teaspoon of fresh garlic, these are all kinds of different salt flavors in it.

One tablespoon of chopped parsley you can either use flat leaf or curly parsley. You kind of like a rough chop just not too finely chopped. One tablespoon of parsley and one tablespoon of parmesan cheese, just be sure you use good, fresh parmesan cheese. Okay, so these are the great ton dishes that the eggs are going to go into. And I’m going to crack three eggs into each bowl. You want to do it really carefully so you don’t break the yolks. So now what I’m going to do is I’m going to take a little bit of butter, put it on the great ton dish, a little bit of cream.

We put this on the tray and add some little pieces of them at the surface of the eggs. We’re going to put this in the broiler for about three minutes until the dish gets really hot and the butter is nice and bubbly. And then when the eggs set that start to cook immediately. So the creamy butter from the eggs are probably done, perfect. It’s nice and hot and bubbly. I’m going to carefully slide the egg into each one so I don’t break the yolks. I just start to cook immediately because the dishes are really hot. And then I’m going to put on my mixture of chime, garlic, rosemary, parsley and parmesan, salt, pepper. Into the broiler for about five minutes until it’s hot and bubbly and delicious. So you look very comfortable sitting there.

Jeffrey Garten: Oh that looks great.

Ina Garten: With my French inspired flowers.

Jeffrey Garten: What do you got there?

Ina Garten: I have baked eggs with parmesan--

Jeffrey Garten: These are hot, lovely.

Ina Garten: And then later until the French have a salad after the meal. I have an on dip salad with blue cheese and pears.

Jeffrey Garten: That is just delicious.