She had invited two of her friends, Dan and Andrea, over to make brunch. I was looking forward to it (1) because brunch is my favorite meal of the week, (2) because I hadn't really spent time with them since we wore floppy hats to Governor's Island, and (3) because Andrea is a culinary school graduate.
We started with drinks. First, coffee. Next, after removing the seeds from the pomegranate Dave and Andrea had randomly brought, we put a spoonful into four glasses, poured in champagne, and added a splash of St. Germain. It was a delightful, spur-of-the-moment creation and brunch cocktail. Then we got to work on the menu. Catherine sliced the country bread she'd bought fresh that morning, and I helped Andrea prepare Baked Eggs in her adorable ramekins.
In addition to the plate above, I also helped myself to yogurt and orange slices. We drank, ate, and were completely and utterly merry for the rest of the afternoon.
To recreate the experience for yourself, I couldn't recommend this recipe more. It's quick, tastes impressive, and is much less intimidating than any quiche I've ever made. Even with just garlic and thyme (the only herbs we had on hand), and divided amongst four (the recipe is for two) it was delicious. Try it this weekend.
Ina Garten's Herbed-Baked Eggs 1/4 tsp minced fresh garlic 1/4 tsp minced fresh thyme 1/4 tsp minced fresh roesmary leaves 1 tbsp minced fresh parsley 1 tbsp freshly grated Parmesan 6 extra-large eggs 2 tbsp heavy cream 1 tbsp unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving
- 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 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 tbsp of cream and 1/2 tbsp 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 bread.
