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November 2008 Issue
Creamy Baked Eggs
by Ronda L. Halpin
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Thanksgiving is centered around food. However, rather than making an evening meal the focus, consider having a Thanksgiving brunch in which you share with loved ones the bounty of the breakfast table. This elegant dish is well-suited to entertaining and lovely when served with a variety of toast for dipping.

Baked eggs are simple, yet truly a dish of comfort. They are easy to make and can be finished moments before they are served. Consider serving this decadent dish with fresh fruit, pastries, sausage and coffee or orange juice.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Creamy Baked Eggs

  • 4 cloves garlic, minced
  • 1 tsp. thyme
  • 1/4 c. Italian parsley, chopped
  • 4 green onions, sliced thinly
  • 12 large eggs, whole
  • 6 T heavy cream
  • 2 T. butter
  • Salt & pepper to taste
Preheat the oven to the broil setting and set the rack about 6" from the heat source. Have ready a baking sheet on which to place the gratin dishes.

Break two eggs into each of six separate small bowls or cups. Toss together in a small bowl, the parsley, thyme, green onions, salt & pepper. In each of six oven-proof gratin dishes, place 1 teaspoon of butter and 1 tablespoon of heavy cream. Sprinkle the minced garlic over each evenly.

After the oven is hot, position gratin dishes on the baking sheet and place in the oven for 3 minutes, or until they are bubbling. Keep an eye on them!

Remove the butter/cream/garlic mixture from the oven and quickly pour the eggs from their bowls into each of the 6 gratin dishes. Sprinkle the salted herb/onion mixture over each and return to the oven for 5 minutes. Keep an eye on the eggs. Remove the dishes when the edges are golden brown, and the mixture is bubbling.

Set the extremely hot gratin dishes on a larger plate and accompany them with buttered toast points for dipping.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
 



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