One of my (and my parents’) all-time favorite Ina Garten recipes is her simple Herbed-Baked Eggs!
The method couldn’t be easier: three eggs are dropped into a hot gratin dish with bubbling butter and heavy cream, then sprinkled with fresh thyme, rosemary, parsley, chopped garlic, and grated Parmesan.
They’re baked under the broiler until the whites set while the yolks remain runny—though mine, sadly, were overcooked. Proof that even after 10 years of cooking religiously, you can still mess up the basics! The eggs are best served with sliced baguette for dipping into those (ideally) runny yolks.
Book: Barefoot in Paris, page 64
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: heavy cream
Pricey Ingredients: —
Hard-to-find: —
Recipe on Barefootcontessa.com
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