Creamy baked eggs with shallots, rosemary, & parmigiano

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Feeling decadent this morning.

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Start with farm fresh eggs and rosemary and thyme from the garden.

Put the coffee on.

Preheat the oven to 375.

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Pour your first cup of joe and drink it while you dice a shallot and heat a pan. Toss in some butter, saute the shallots, chopped rosemary & thyme, salt. Give it enough time to soften the shallots.

 

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Get you a couple of ramekins. Add 2 tbs heavy cream and a pat of butter to each. Don’t measure the damn cream, just pour a little bit in. Crack some pepper over it.

Put them in the oven for a few minutes to warm the cream and melt the butta.

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Take the ramekins out of the oven now and crack a couple of those good farm eggs into each one.

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Oh, hell yeah.

Grate you some parmigiano over top of them bitches. If you have a little bit of those fresh chopped herbs left over, sprinkle some of them over top, too.

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Get them in the oven for about twelve minutes. If you want the tops kinda toasty, switch them over to  the broiler for the last couple of minutes.

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Slice up your crusty bread and butter the slices and toast them under  the broiler.

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When the eggs are done, plate the hot ramekins on another plate so nobody burns their sleepy little morning fingers.

Serve with hot coffee, as much as you can stand.

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Et voila!

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The pictures can’t convey the delicious warmth and creaminess of these eggs, the crunch of the toast, the utter contentment this meal engenders in the eater.

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Now go get your Sunday New York Times and get back in bed!

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Naaaahmaste.

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12 thoughts on “Creamy baked eggs with shallots, rosemary, & parmigiano

  1. JUST the way Sunday should be !

    Looks like something you would get in a Paris Bistro….but then you couldn’t go back to bed.

    Ahhhh, you did it just right

  2. Livia-

    thanks!

    it’s amazing to me how much pleasure good food lovingly prepared can bring.

    I’m smitten with this whole cooking thing.

    yrs-

    Scott

  3. Ms. Moon says:

    Okay. Yes. Thank-you.

  4. Oh Holy Cow and I mean that most literally and my head just about smacked down on my desk with this one. You are a marvel. I have never had eggs this way or even heard of it ever. I don’t hardly ever eat eggs but I’m been dreaming slow olive oil bath and now THIS! Oh you brilliant fiend.
    xo

    ps. DID YOU HEAR THAT? that was my stomach BARKING.

  5. It was my first time trying eggs like this, too! I saw a picture of them and they wouldn’t leave my head alone.

    It was a kind of revelation. Just like slow olive oil bath.

    Eggs.

    I have a profound love for them.

    yrs-

    Scott

  6. I bought farm eggs this morning and cream and I aim on making this Sunday!
    xo

  7. I made these this afternoon. I switched things up a bit by putting a small slice of softened double-creme cheese on the bottom with a pat of butter and since I don’t have any fresh herbs around I used a small dab of pesto. And I cooked it in a bain marie to keep the eggs and creme custardy. Delicous! Oh my. Thank you.
    xo

  8. Posting my not-so-pro photos on my blog!

    ps. I’ve never eaten egg white in my life. It just is icky. I mean seriously I will lick the center out of a deviled egg at a party and put the white rubbery part back on the plate. But this tasted like heaven!

    tickled pink!

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