Easy Baked Eggs
Adapted from Hugh Fearnley-Whittingstall
In this easy baked eggs recipe adapted from British chef Hugh Fearnley-Whittingstall, Gruyère cheese combines with heavy cream, garlic, parsley, thyme, and a dash of hot sauce, if you like, for a fast and elegantly simple breakfast or brunch dish.
Special equipment: You’ll need 4 individual gratin dishes or shallow ramekins with a capacity of about 8 ounces, or 2 small baking dishes, each holding about 1 quart.
- 8 large eggs
- 1 medium garlic clove, minced
- 1/2 teaspoon fresh thyme leaves, chopped
- 3 sprigs flat-leaf parsley, finely chopped
- 2 1/2 ounces Gruyère or cheddar cheese, shredded (about 1 cup)
- 1/2 cup heavy cream
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Tabasco (optional)
1Set the broiler to high and arrange a rack at the top of the oven. Break the eggs into a medium bowl, being careful not to break the yolks. In a second, smaller bowl, combine the garlic, thyme, parsley, and cheese.
2Arrange 4 empty gratin dishes on a baking sheet and get them hot under the broiler, about 3 minutes. (You can also use 2 smaller baking dishes, each holding 2 portions.)
3Put 1 tablespoon of the cream and 1/2 tablespoon of the butter in each individual gratin dish. Slide them under the broiler until the butter melts and the cream is bubbling, about 3 minutes. When the dishes are hot, carefully slide 2 eggs into each dish, distribute the cheese mixture evenly over the top, and season each with a pinch of salt, a few grinds of black pepper, and a dash of Tabasco, if using.
4Slide the dishes under the broiler and cook until the egg whites are almost completely cooked, about 5 minutes. (They’ll continue cooking when they leave the broiler.) Serve immediately with toast or crusty, country-style bread.
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