Baked Eggs

Baked eggs...this is a brilliant meal. I can't even begin to express my devotion to eggs and bread. This dish is honestly one of the simplest things in the universe to make and it gives you an excuse to go out and buy some gratin dishes (come to me - I can help you justify any china-related purchase). As a matter of fact...I love this one and this one.

Preheat your broiler whilst you chop some parsley and garlic (1 T of each). 1 t of rosemary and thyme are optional touches, but the 1 T of parmesan is non-negotiable. Toss together in a small bowl and set aside.

Set your new gratin dishes on a baking sheet. 1 T of butter and a tiny splash of cream in each dish. Put under the broiler for about 3 minutes, or until the butter is melted and bubbly.

3 eggs cracked into each gratin (it's helpful to pre-crack your eggs into a bowl so you can just slip them into the hot dishes when they come out of the oven). Sprinkle with your herb mixture and season to taste with sea salt and pepper. Back under the broiler for 5-6 minutes, which really depends on your oven...I've tried 5 and the egg whites weren't quite set...tried 7 and the yolks were cooked. Let's just say 6 minutes (and you'll continue to eat baked eggs until you figure it out - worse things have happened).

It's simple enough for a quick meal and elegant enough for guests. Perfect for breakfast, lunch or dinner. Plenty of fresh bread to dip into those runny yolks...beyond words.

Recipe courtesy of Ina Garten.