Friday, January 14, 2011

Happy early BDAY to me:)

   As any chef or home cook know LeuCreuset is a dream come true! I am fortunate enough to own many pieces. However there is always a new fun piece you would like to have...isn't there? Lately I have been in the need for a LARGE skillet/frying pan. My husband and I went out to Leu Creuset and and found the perfect one! (you will see it in use in the pictures below). Needless to say while we were there I came across another wish list gratin dishes, in flame, that match my other pieces...I got 2 :) (also pictured below).
       Now that I had my new pieces I was ready for our next meal. Ina Garten, aka Barefoot Contessa, recently made an HERBED EGG looked amazing!(and she used mini gratin pans) Since I just recieved these I needed to put them to use! Check it out...


  • 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 and freshly ground black pepper
  • Toasted French bread or brioche, for serving


1.Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

2.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.)

3.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.
4.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.)
5.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.
I served sauteed spinach and rosemary potatoes.
1 clove of garlic
2 tsp of olive oil
salt and pepper
Place olive oil, chopped garlic, in skillet, let it saute for a few minutes. Then place spinach and allow to wilt...toss and serve...season.
Potatoes any you would like
Olive oil
Fresh Rosemary
2 garlic cloves
salt and pepper
Dice potatoes. Place olive oil, garlic, and entire sprigs of rosemary into the olive oil. Allow to marinate together...add potatoes on top...allow to crisp...then place entire pan into the oven @350 and allow to cook for 15 minutes.

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