- 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