Our last recipe to share with you this year is a special little breakfast dish, made first for us by our dear friend Lindsay during a visit to Minnesota. She whipped up these baked eggs with Parmesan, some fresh herbs, and a little cream, and we were smitten. We immediately had to give them a try, and have enjoyed them since then as special breakfasts when we’re entertaining, most recently with our sweet niece and nephew visiting from Arizona.
It takes a just a bit of prep time to throw together in the morning, but mincing the shallot and herbs the night before it makes for an easy assembly. The key is removing from the oven when the egg whites are just set, but the yolk is still runny. Spread on some crunchy toast, it’s quite the treat! It would be a great New Year’s brunch option.
And with that, 2013 comes to a close. Have you been pondering the highs and lows of this past year? Making compilation videos of your Instagram snapshots? Alex and I are eternal optimists and generally rate every year as a two-thumbs-up, but this year has been a little crazier than most. We’re looking forward to a fresh start in 2014 — cheers to the New Year! We can’t wait to share new recipes and inspiration in the coming year.
Have a safe and happy new year!
- 1 large shallot
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons butter, divided
- ½ teaspoon oil
- 8 eggs
- ¼ cup milk (or cream)
- ¼ cup freshly grated Parmesan cheese
- Kosher salt
- Fresh ground black pepper
- Preheat the oven to 375°F.
- Mince the shallot. Remove the leaves from the thyme and rosemary, then finely chop them.
- In a small saucepan, heat ½ tablespoon butter and ½ tablespoon olive oil at medium high. Add the shallot and saute until soft and fragrant, about 3 to 5 minutes. Turn off the heat, add the herbs and salt, and stir to combine.
- In the bottom of each of 4 ramekins, place a small pat of butter (about 1 teaspoon). Set the ramekins on baking sheet and place the tray in oven for a few minutes until butter is melted.
- Remove ramekins from oven, add 1 tablespoon of milk to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
- Turn up the heat to the high broil setting and broil the eggs for another 3 to 4 minutes. Remove from the oven when egg whites are just set and yolks are still soft. Top each with 1 tablespoon Parmesan cheese; season with kosher salt and fresh ground black pepper. Let stand for about 5 minutes until the cheese is melted.