Football season has officially started which means that every other weekend until January, we will have a full house.
Both Nick’s parents and my parents got season tickets this year, giving me and Nick a pretty good deal: we provide the room and food, they provide the football fun.
The first weekend of the season was Labor Day and by that Monday morning, I was out of breakfast ideas that would easily serve 5 people. When you normally cook for 2, cooking for 5 requires a lot more thought and planning.
We had biscuits, jam, fruit, and scrambled eggs on Saturday. Pancakes and fruit on Sunday. And Monday….I woke up with no plan and a sad looking fridge.
But I did have eggs, heavy cream, and a lot of rosemary.
I didn’t want to make pancakes again, and all I had to work with was eggs. We had scrambled eggs on Saturday, and doing over easy eggs or omelets for more than a few people just takes too long.
So I took an oven-safe pan, cracked in 10 eggs, sprinkled on some herbs and poured a little cream over the top to keep the eggs from drying out.
It may be the best way I’ve ever had eggs!
Nick and I have made eggs like this 5 more times since Labor Day weekend. I guess I’ve got to keep stock in heavy cream now because it’s the only way he wants his eggs cooked now.
Anyone want to share their favorite heavy cream-filled recipes? These eggs only use a few tablespoons at a time and having this much cream hanging out in the fridge is a dangerous thing.
Herb Baked Eggs
Makes: 2 servings, but you can adjust the amount of eggs to as many servings as you need
Ingredients:
- 1 tsp olive oil
- 4 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh herbs (a mix of rosemary, parsley, and oregano is especially good)
- 2 Tbsp heavy cream (or half & half or milk)
Directions:
- Preheat oven to 350 degrees.
- Pour the olive oil into a medium oven-safe skillet and place in the oven for 5 minutes to heat up the oil and the pan.
- Remove the pan from the oven and crack the four eggs into the skillet.
- Sprinkle the eggs with the salt, pepper, and fresh herbs.
- Pour the cream around the eggs.
- Place pan back in the oven and bake for 8-12 minutes or until the whites are fully cooked.
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How cool! I bet these taste fantastic! I will have to try :)
These look great! I always get in ruts with my breakfasts–nice to switch it up though!
Fantastic! I love eggs every which way
that’s a great idea. I always screw up over easy eggs when I cook them lately… perhaps I’m too impatient.
Yum, yum, yum! I love baked eggs!
you can use the cream in a chowder, bisque, gratin, or custard-based dish like bread pudding..
or you can use it in some kind of hot coffee drink
Maybe Irish coffee, mexican coffee, or a gingerbread coffee
thanks Tammy! mexican coffee sounds so, so good.
What a perfect easy brunch recipe! I throw heavy cream in eggs any time I make a quiche or scramble them or make an omelette–it gives that extra creamy kick!
yum, i can’t get enough of eggs lately!
as for the heavy cream, make scones to freeze for next time you need to pull out breakfast! or make a pie and top with freshly whipped cream…or make ice cream, that’s what I do with mine ;)
thanks for the ideas! scones definitely need to happen.
This sounds really easy and delicious!!! They are going on my menu next week for sure :)
We seriously cannot stop making them – they’re so good!
Hmmm, I’m going to need to try this! Sounds like you have an awesome fall ahead :)
Yum! This seems so French to me. I can see the Barefoot Contessa making this on her show. :)
omg Ina is my favorite! This is the best comment ever :) I even bought a denim shirt, just like she always wears.
I had eggs tonight! However, compared to yours…I don’t even know if I can call mine eggs! :-p
I like the how the cream matches the egg whites! I’m wondering, since my cookware isn’t oven safe, perhaps I could use my non-stick metal cake pan? I really admire your impromptu creativity!
I think it would work great in a cake pan – let me know if you try it!
This is an amazing way to enjoy eggs! Very creative thinking!
This is such a cool recipe!!! I want to try this one for sure.
Such a cool cooking technique! I’ve never ever thought of something like this… But it sounds delic- I love herbs in my eggs! Would be great served with a piece of good bread and fresh fruit :)
Easy, peasy…these look great. What a great idea, I do get tired of the same old scrambled eggs sometimes.
Mmm, I love eggs and love this idea!!
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THIS! THIS needs to happen!