Sunday, June 29, 2014

Herbed Baked Eggs

I've had this recipe for quite some time (since 2012) and finally dug it out to make it for breakfast this morning. It comes from Hy-Vee, which is a midwest grocery store chain that I have a fondness for, since myself, my husband and my sister all worked there way back in the day.
  • 2 tbsp heavy cream
  • 1/2 tbsp Hy-Vee butter
  • 3 Hy-Vee large eggs
  • 1 tsp chopped fresh chives
  • 1/2 tsp chopped fresh thyme--I did some paprika instead.
  • 1/2 tsp chopped fresh rosemary
  • I had some fresh chopped dill here from a planter outside.
  • Hy-Vee salt and Hy-Vee ground black pepper, optional
  1. Preheat broiler and position rack about 4 inches away from broiler. I realized mine was at 4 inches, but I needed to lower it to about 5 inches. 4 inches was just too close.
  2. In an individual gratin dish or ramekin, combine heavy cream and butter; set on heavy baking sheet. Broil for 3 minutes or until cream and butter are bubbly. I used two ceramic ramekins from AC Moore.
  3. Meanwhile, in a small bowl, crack eggs, leaving yolks intact. Add eggs to hot cream mixture and top with chive, thyme and rosemary. Sprinkle with salt and pepper, if desired. Place back under broiler for 4 to 6 minutes or until whites are cooked but still soft. The eggs will continue to cook once removed from the oven. Allow to rest for 1 minute. Serve hot. I actually had to cook them for about 7 minutes (they weren't done after 6 minutes), give them a little still and then put them back under the broiler for another 5 minutes.
This recipe just needs to be really tweaked before (and if) I make it again. Personally, I think it should be dropped down to 2 eggs, and the butter and heavy cream combo really needs to be lessened. These eggs took on such a buttery, creamy taste that I couldn't finish it. It was extremely rich and I felt like I had the mixture all over my damn lips! This isn't going to be a go-to recipe for us, at least, not the way it is right now.

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