Finally French Baked Eggs!

There are times where you have to try, try, and try again.  Such is life.  It gets a bit annoying when that happens with a recipe.

I saw a recipe in a cookery book of Barefoot Contessa’s for easy baked eggs.  Ooh, I thought, this looks amazing.  Let’s have a go.

To start her method was to broil.  I followed it to the letter.  Three times and failed each time.  I was starting to get annoyed!  The flavours were there but the yolk would over cook and the whites would stay runny.  Not the way I wanted.

In the meantime I tried Jovina Cooks Italian recipe for Marinara Baked Eggs.  I still struggled with getting the yolks runny but it was a better result.  My husband and I talked about maybe separating the eggs and cooking the whites for a bit.  Darya on Tortore mentioned in the comments the same idea so that settled it.  I was going to give it another try.

French baked eggs 1 2015

This recipe is for one serving.  Finely chop a handful of parsley, rosemary, and thyme.  Then finely mince a clove of garlic.  Grate about a 1/4 cup of fresh parmesan.  Set all this aside.

French baked eggs 2 2015

Preheat the oven to 400F/205C.  In a shallow bake safe dish heat up 1 1/2 tablespoons of cream and a tablespoon of butter.

French baked eggs 3 2015

Separate three eggs and add the whites and half the cheese and herb mixture to the dish.  Season with sea salt and pepper.  Bake until the whites are almost set, fluffing a few times as it cooks.  Add the three yolks.

French baked eggs 4 2015

Add the rest of the herb and cheese mixture.  Bake a few minutes more until the yolks are warm but still runny.  I was feeling really positive by this point!  Once the eggs are cooked, remove from the heat.  Grate a bit more parmesan over the eggs.  Toast up crusty bread to serve with.

French baked eggs 5 2015

Look at that, runny yolks!  This was easy.  🙂  And oh so good.  I am so happy I figured this out.  There is an extra step but it means I get the result I’m supposed to.

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Roasted Mushroom Sundried Tomato Sauce

Meatless Monday is a big trend but I really wasn’t thinking about it last week when I was figuring out what to make.  Just a big coincidence that we had a bit too much meat in the preceding days and I wanted a vegetarian meal.  I didn’t think it would take me a week to post about it though!  And here we are back to Meatless Monday.

We’re into my favourite part of the year where the days are gorgeous and we’re in the garden.  The past few days have been spent getting some of our veg into the garden.  I’m behind the eight ball this year with the gardening so I’m trying to catch up bit by bit.  Hard to believe in a couple of weeks we’ll be transplanting the peppers and tomatoes.  We did better with the timing of starting seeds. It’s less like a jungle in the house.  It’s much more under control.

Roasted Mushroom Sauce 1 2015

This is a quick sauce with loads of flavour.  Slice a few mushrooms, drizzle olive oil over them and roast at 350F/175C until they are nice and brown.  Chop a handful of sundried tomatoes and a few cloves of garlic.

Roasted Mushroom Sauce 2 2015

In a skillet heat up a couple of tablespoons of olive oil and saute the garlic and sundried tomatoes on medium heat.  Near the end add the mushrooms.

Roasted Mushroom Sauce 3 2015

Add a bit of dry white wine and simmer to reduce a little bit to allow the flavours to develop.  While this is cooking prepare the pasta of your choice. Just before serving add fresh basil.

Roasted Mushroom Sauce 5 2015

Grate fresh aged cheese over the dish.  I used a combination of asiago and parmesan cheese.  Of course I added more after the photos.  🙂