Eggs and toast are my jam.
But no jam on my toast, please; that would ruin the eggs. And unless you’re making something like these chilaquiles, no salsa either (ahem, MOM). Finely chopped herbs and cheese are what I want on my eggs.
Eggs en cocotte, or baked eggs, have always called to me. They’re beautiful! A baked egg is like a very classy fried egg. Much neater, much more sophisticated. You need little ramekins to make them though, and even though you can get them cheaply, I only just got some. So silly, I know. Like, why haven’t I just bought every single tool and dish I need for my dream kitchen?! Probably because I’m twenty-five and having my dream kitchen is a long way off. Yeah, that’s why.
I’m getting there though, slowly but surely. I picked up these ramekins at The Brooklyn Kitchen after I took a class there all about Roman pasta dishes. The day of your class you get 10% off the whole store so I made sure to take advantage. (More on that class soon!)
The first and only other time I’ve made baked eggs was for the very first dish in my weeklong French culinary adventure (see About Me). Once again, Ina pulls through with a great French recipe that’s easy and accessible for all. I was hooked.
To make baked eggs, you can either layer the eggs on top of other ingredients or bake them with toppings, which is what I did. The eggs are baked under the broiler with some already heated cream and butter to help the cooking process and keep them from sticking to the dish. Not gonna complain about that, am I?
I made this for my gal pal Elsa, but I’m posting this just in time for Valentine’s weekend. Not a bad brunch to make your lil’ sweetiepie schnookums. Or just yourself. Because we all need to eat brunch, amirite?
Happy Valentine’s Day, everyone! But more importantly, Happy Galentine’s Day!
Baked Eggs with Herbs and Prosciutto
Serves 2 people
¼ teaspoon minced fresh garlic
¼ teaspoon minced fresh thymes leaves
1 tablespoon minced fresh parlsey
1 tablespoon freshly grated Parmesan
4 large eggs
2 tablespoons half-and-half (you can also use either heavy or light cream)
1 tablespoon unsalted butter
2 slices prosciutto, cut into thin strips
Maldon sea salt or kosher salt
Freshly ground black pepper
Baguette or ciabatta, for serving
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, parsley, and Parmesan and set aside.
- Carefully crack two eggs into a small bowl, and two more eggs into another. Try not to break the yolks. You’re not baking in these dishes, you just need to eggs ready to go.
- Place two gratin dishes or ramekins on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish. Place under the broiler for about 3 minutes or until the mixture is hot and bubbly.
- Meanwhile, heat a sauté pan with a little bit of olive oil and cook the prosciutto until crispy. Set aside.
- Once the mixture is hot and ready, take the baking sheet out of the oven, quickly and carefully pour two eggs into each dish. Sprinkle them evenly with the herb mixture and then some salt and pepper. Place the baking sheet back into the oven and under the broiler for 5-6 minutes, or until the whites of the eggs are almost set. The eggs will continue to cook after you take them out of the oven.
- Allow the eggs to set for a minute or two, top with the prosciutto, and serve with toasted bread and butter!