We're not sure were the past two weeks went. We'll just blame it on March, that long, dreary, cold, blustery month without a single holiday that seems like it will never end. But finally, it did. Now the sun is shining, April vacation is around the corner and we're back in our creative cooking moods. Yesterday, the calendar was clear. Not an errand to run nor meeting to attend, so we took advantage of the free time by cooking up two new recipes. The first was a breakfast dish we're calling Baked Eggs with Thyme. Since we tend toward frying our eggs on a stovetop griddle, unless we're making a frittata, we've never baked our eggs before. These were fluffy, flavorful little things and we'd definitely experiment with this recipe again.
4 large eggs
4 tablespoons half and half
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons shredded parmesan cheese
salt and pepper to taste
Place rack approximately six inches below heat and preheat broiler. Take two small bowls and crack two eggs into each bowl, taking care not to break the yolks. Place two oven-safe dishes on a baking sheet. Pour 2 tablespoons of half and half and 1/2 tablespoon of butter in each dish. Place these under the broiler for 2-3 minutes until they are bubbling hot. Remove from the oven and quickly pour the two cracked eggs into each dish. Sprinkle with the thyme, parmesan, salt and pepper, and return to the oven. Broil for 4-5 minutes, until the whites of the eggs are cooked. Allow to set for a minute then serve, either in the baking dish or by carefully taking them out (as we did), with your favorite breakfast side dishes.