Find it fast!

Friday, April 1, 2016

Creamy Baked Eggs

Ready to bake!

The first time I tried these eggs at my friend Amani's  home I was BLOWN away. The cream was so decadent and speckled with flavor from the herbs and garlic. The eggs were baked perfectly, and the buttery crunch from the flaky croissant I used to scoop all the sauce was pure perfection. It was an amazing meal.


 A short while later, across the country, I visited this same friend again (she's the most gracious hostess ever) and there was this dish, displayed in all its glory. Still amazing. I got the verbal rundown of ingredients, flew back to California, and instantly recreated it. I've adapted the herbs to what I usually have on hand, and the measurements have all been trial and error on my part, but I will be eternally grateful (as are all the guests who've brunched at my home and had this, as it is now a staple at my parties too) to my friend for passing this on!


I especially love the addition of lemon zest, as it really brightens the flavors of what can be a heavy meal. The garlic and herbs meld so beautifully with the cream, and while using fresh is always better, dried herbs serve their purpose just fine if need be. I can't wait for you guys to fall in love with this as I have...let me know what you think!


Serves 4 adults

Ingredients
--------------
-1 cup heavy whipping cream
-1 teaspoon lemon zest
-1 clove garlic, minced (can substitute dried)
-1 1/2 teaspoons salt
-1/2 teaspoon ground black pepper
-1 tablespoon dried parsley (fresh is even better!)
-1 tablespoon dried chives (or use fresh green tips of green onions)
-8 large eggs
-sprinkle of salt
-1/3 cup shredded Parmesan cheese

*croissants or fresh bread for serving

Instructions
----------------
-Preheat oven to 400 degrees farenheit
-In a 9 inch baking dish, mix together the cream, lemon zest, garlic, salt, black pepper, parsley and chives. ---Carefully crack the eggs into the baking dish, one at a time, leaving a gap of cream between them. ---Sprinkle the tops of the eggs with a little extra salt and Parmesan cheese.
-Bake on middle rack for 15-25 minutes, depending on how set you want the eggs. A quick tip to help cook the eggs is to set the oven to broil after 15 minutes. Watch it carefully so the egg yolks don't harden too much and the cheese doesn't burn.
-Serve with croissants or fresh bread.
-Enjoy!


I'd love to connect with you! Stay updated on the latest posts through Facebook or follow savvy_chef on Instagram. Tag #savvychef with your re-creations!


Try these other breakfast favorites!


Egg and Cheese Quesadillas

Eggs in a Blanket

Tisi'yeh: Garbanzo Beans and Pita Bread  in a Tahini Yogurt Sauce

1 comment:

  1. I want to thank you in advance for making me look like a true chef ... Which I surely will when I serve this to my father as a part of his Father's Day dinner tonight. Thank you do much!

    ReplyDelete