For Dayna, my bestest friend from high school, who brought her husband and two amazing kids over for breakfast, served with mugs of really hot coffee and a table full of memories.
HERBED-BAKED EGGS
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted fresh bread or brioche, for serving
Preheat the brioler 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 baking them in these) 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 tablespoon of cream and 1/2 tablespoon of butter 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 salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs 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 hot with toasted break.
CRISPY BROWN-SUGAR BACON
1 pound hickory smoked bacon, slices
1 cup firmly packed light brown sugar
1 cup bread crumbs
1 tablespoon cracked black pepper
Cut bacon slices in half; combine brown sugar, bread crumbs and pepper in a shallow dish. Dredge bacon in sugar mixture, shaking off excess. Twist each bacon slice, if desired. Place bacon in a single layer on a lightly greased baking rack in a foil-lined baking pan. Bake in a 425° oven for 20-25 minutes or until crisp. Let bacon cool before serving.
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