One of my favorite things about the weekend is that Joey is home and we can enjoy a nice breakfast together. He usually requests waffles, but sometimes I can convince him to try something new. I've had the idea of doing an egg dish with herbs and goat cheese for a while now, but I couldn't decide on the specifics - should I make an omelet, frittata, or just mix them into some scrambled eggs? I eventually settled on a simple baked eggs preparation, and I'm so happy with my choice!
This elegant breakfast comes together in under 20 minutes. The most time consuming part is chopping the herbs. We both really enjoyed these eggs, though next time I think I'll cook them in a shallower dish. I used ramekins, but I felt like they were a little too deep, and the eggs weren't cooked very evenly. We still really enjoyed this breakfast though - I really loved how the top gets crispy, and I loved the combination of the herbs with the goat cheese. Toast is a must, and bacon and fruit are optional (but highly recommended) sides.
Baked Eggs with Herbs and Goat Cheese
inspired by Ina Garten, Barefoot in Paris
- 1 clove garlic, minced
- 2 tsp chopped fresh scallions
- 1 tsp chopped fresh parsleye
- 1 Tbs chopped fresh basil
- kosher salt and freshly ground black pepper
- 2 Tbs crumbled goat cheese
- 2 Tbs heavy cream
- 1 tbs unsalted butter
- 4 large eggs
Meanwhile, combine the herbs, garlic, salt and pepper in a small dish. Carefully crack 2 eggs into each of 2 teacups, being careful not to break the yolks.
Remove the baking sheet from the oven and quickly but carefully pour the eggs into each of the dishes. Scatter the herb mixture and goat cheese over the eggs, and season well with salt and pepper.
Return the baking sheet to the oven, and cook until the whites are just set, 5-6 minutes, rotating the baking sheet to ensure even cooking. Remove from oven and allow to sit about 1-2 minutes before serving.