I MADE THIS FOR DINNER TONIGHT, and couldn’t wait to share the recipe with you. It’s a French country dish that involves eggs. And cream. And a heavenly topping of garlic, Asiago, and fresh, fragrant herbs. In other words, it’s powerfully-delicious:
Do you still have garlic left from last summer’s harvest? I do, but it’s stored in my garden shed. And the snow is so deep I can’t open the door.
I hope you feel sorry for me.
Are you a fan of Asiago? It’s a hard cheese like Parmesan, but with a deeper flavor. I love it.
It’s also not a good day to ponder the glories of almond milk. Or rice milk. Or milk of magnesia.
No picture of this next step, because your camera-wielding cook forgot to take one: Set the gratin dish (or dishes, if you are cooking for more than one person), on a baking sheet, and then pop them under the broiler until the butter melts and the cream starts to bubble — about 2 minutes.
Tip: You could throw some rounds of homemade baguette on the same baking sheet, and let them toast while the eggs cook. This way you’ll have something with which to soak up the awesome crème brûlée, or “burnt cream.”
Need a printer-friendly of the above recipe? Here goes:
Shirred Eggs with Herbs & Garlic
A French Peasant Dish, as made by Kevin Lee Jacobs
Ingredients for 2 servings
6 large eggs
1 tablespoon fresh, minced parsley
1/2 teaspoon fresh, minced rosemary
1/2 teaspoon fresh, minced thyme
1 clove of garlic, minced
Salt and pepper to taste
1 generous tablespoon shredded Asiago cheese
1 tablespoon unsalted butter
4 tablespoons heavy cream
Special Equipment: 2 small, flame-proof gratin dishes, approximately 7 inches long and 1 1/2 inches deep
Place the oven rack at the top position; preheat the broiler on “high”
1. Taking care not to break the yolks, crack 3 of the eggs into a small bowl. Break the remaining 3 eggs into another small bowl. Set the bowls aside.
2. Mix the herbs, seasonings, garlic and cheese together in a small bowl.
3. Put 1/2 tablespoon butter and 2 tablespoons cream into each gratin dish. Set the dishes on a baking sheet, and broil until the butter melts and the cream begins to bubble — about 2 minutes.
4. Remove the baking sheet from the oven. While the cream is still hot, quickly tip 3 eggs into each gratin dish, and top them off with the herb mixture. Broil until the whites are set but the yolks are still soft — 5-6 minutes. The eggs will continue to cook after they are removed from the oven.
Serve at once with slices of toasted of baguette and goblets of ice-cold Sauvignon blanc.
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