Every once in a while there a dreary, rainy day that just begs for a hot, rich, rustic dinner. Yesterday was one of those days. I arrived at home after work craving warmth and comfort. One of the great things about the holiday season is I have things like cream, herbs and good bread readily available in my kitchen because I’m cooking so often. This is usually a promising start for a comfort dinner.

I’ve gone over shirred, or baked, eggs before on Peaches, Please, but my friend, Shannon, really upped the ante the other weekend by serving baked eggs with a leek cream at brunch. It was super delicious, so I decided to run with that concept. I simmered sautéed onions in cream with tarragon and rosemary and then baked some eggs in that lovely cream with some parmesan cheese. ‘Cause seriously, what dish involving eggs and cheese doesn’t need cheese? The end result is a rich, warm, mess of a dish that is perfect for dipping, slathering on toast and licking off of fingers as you try to get that last little bit with a scrap of bread. Worth every bite.

baked egg supper (1 of 13)

 

Ingredients:

1/2 – 1 C cream
1/2 C chopped onions
1/2 tbsp butter, plus more for greasing the pan
1 sprig rosemary
a few shakes of tarragon
3 eggs
shredded parmesan
salt & pepper
boiling water
good bread for toasting/dipping

 

 

baked egg supper (2 of 13)

 

Preheat the oven to 350º F.

Saute the onion in butter for a few minutes until soft and translucent. Add the cream, tarragon, rosemary and some salt and pepper. Lower the heat and simmer for about 5 minutes, stirring occasionally.

 

baked egg supper (3 of 13)

 

 

While the cream simmers, butter a small baking dish or ramekin with butter. Fish out the rosemary sprig, pour the hot cream into the buttered dish and gently slide the eggs into the cream. Sprinkle the parmesan over the cream and eggs and season with salt and pepper.

baked egg supper (5 of 13)

 

Make a hot water bath by placing the dish into a larger baking dish and pouring the boiling water into the larger dish. The water level should be right at or slightly above the cream/egg level. Cover the whole shebang with aluminum foil and carefully place in the oven.

Start checking the eggs after about 12 minutes. You want the whites to set but the yolks to still be runny. I actually overcooked mine a little because I was on the phone with my mom. Whatever, it was still delicious. While the eggs are cooking, slice and toast your bread.

 

 

baked egg supper (8 of 13)

 

When the eggs are cooked to your liking, carefully remove the dishes from the oven. Remember that the large dish is filled with super hot water, so try not to slosh the water and burn yourself. That would put a damper on the delicious food. Remove the small dish from the water and then you are good to go!

I highly recommend dipping the bread in the creamy egg goodness or using a knife to slather the eggs, cream and onions over the bread. I mean, even the casual, messy, almost indulgent manner of eating this dish is so gratifying. I love it.

 

 

 

Baked Eggs & Cream Supper
 
Recipe By:
Ingredients
  • ½ - 1 C cream
  • ½ C chopped onions
  • ½ tbsp butter, plus more for greasing the pan
  • 1 sprig rosemary
  • a few shakes of tarragon
  • 3 eggs
  • shredded parmesan
  • salt & pepper
  • boiling water
  • good bread for toasting/dipping
Instructions
  1. Preheat the oven to 350º F.
  2. Saute the onion in butter for a few minutes until soft and translucent. Add the cream, tarragon, rosemary and some salt and pepper.
  3. Lower the heat and simmer for about 5 minutes, stirring occasionally.
  4. While the cream simmers, butter a small baking dish or ramekin with butter.
  5. Remove the rosemary sprig, pour the hot cream into the buttered dish and gently slide the eggs into the cream.
  6. Sprinkle the parmesan over the cream and eggs and season with salt and pepper.
  7. Make a hot water bath by placing the dish into a larger baking dish and pouring the boiling water into the larger dish. The water level should be right at or slightly above the cream/egg level.
  8. Cover the whole thing with aluminum foil and carefully place in the oven.
  9. Start checking the eggs after about 12 minutes. You want the whites to set but the yolks to still be runny.
  10. When the eggs are cooked to your liking, carefully remove the dishes from the oven. Remember that the large dish is filled with super hot water, so try not to slosh the water and burn yourself.
  11. Remove the dish with the eggs from the water and serve with good toasted bread.