Sunday, January 10, 2010

A Very French Sunday

It was French for lunch. He and I went to the thrift stores yesterday. I have been on the lookout for a few things for the house. I found these lovely oval individual serving dishes for $2 a piece. They are oven and microwave safe. I love white dishes. They show off the food quite nicely. I try and do a bit of presentation with each dish I cook. I find it doesn't take anymore time than slopping a serving haphazardly onto the dish. The food looks so much prettier and as I'm proud of what I cook, I figure it should look as good as it will taste.

For Christmas my future mother-in-law had given me the Barefoot in Paris cookbook by Ina Garten. I love Ina’s books. Page 64 has the Herbed-Baked Eggs recipe. This specific recipe inspired the search for the individual dishes. It is a very simple and very French recipe. One feels especially French when eating the eggs with brioche toast.

If you have any questions about this recipe or about cooking in general, let me know as I'd be delighted to share. I think it's time for a cup of french press coffee and perhaps a crumpet. Yum... I love Sunday afternoons.

½ teaspoon minced fresh garlic (I use a mini grater to make this easy)

½ teaspoon minced fresh thyme leaves

½ teaspoon minced fresh rosemary leaves

2 tablespoons freshly grated Parmesan cheese

3 eggs per person

1 tablespoon of heavy cream per individual plate

½ tablespoon of butter per individual plate

Kosher salt

Freshly ground pepper

Toasted brioche

Preheat the broiler for 5 minutes and place the top wrack six inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.

Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

For the brioche toast, Trader Joe’s sells brioche buns. I took a brioche bun and sliced it, put it on a baking sheet, and spread the slices with a little butter. I toasted the slices in the oven with the oven set at 450 degrees until they were golden brown – about three minutes.

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