Herbed Baked Eggs

It was good to be back in the kitchen. Husband Jim thought so as well! Weekend breakfasts are always special and for this, my first breakfast in a long time, what better to fix than our favorite herbed baked eggs.

The Blue and White china, of course. These are Johnson Brothers Asiatic Pheasant. Bought for the patio, actually, but used more indoors. Husband Jim doesn't like the blue and white Spode mugs, preferring what he calls his "man mug". And I humor him. White hotel napkins in the silver napkin rings and a centerpiece of dried hydrangea in a vase given to me by a dear friend. It goes so perfectly with my blue and white!

The eggs are baked in my white gratin dishes. Two eggs per person, please.
And to make the breakfast perfect -- Wolferman's English muffins slathered in butter and some homemade strawberry jam.

It's Thursday which means that it's time to join Susan at Between Naps on the Porch for Tablescape Thursday.

The eggs are a weekend favorite and they are so easy to prepare.

INA GARTEN'S HERBED BAKED EGGS

1/4 t. minced fresh garlic

1/4 t. minced fresh thyme

1/4 t. minced fresh rosemary

1 T. minced fresh Parsley

1 T. freshly grated Parmesan

6 extra large egg

2 T. heavy cream

1 T. butter

salt and freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 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 taking them in those) 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 T. of cream and 1/2 T of buter 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 the salt and pepper.

Place back under the broiler for 5 to 6 minues, until the whites of the egg 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.

NOTE: I used only two eggs per person. But I kept the rest of the recipe as written.