Not a fan of opera, but now a Barefoot Blogger!

First, I have to talk about the opera. Not the "la, la, la" kind of opera, but the Opera Cake that was missing from my blog yesterday when all of the other Daring Bakers were posting theirs. For the first time since I joined the Daring Bakers, I had to take a pass. With everything that has been going on the past month, the date just snuck up on me and since it took so many steps to prepare, I just never got to it.

On an exciting note (and sort of strange since I couldn't keep up with one blogging group this month), I have joined the newly formed Barefoot Bloggers! This group will examine all things Ina twice a month. I am so excited to be part of a group whose focus isn't baking! I often resort to things like cereal and the like for dinner, so I am looking forward to trying new recipes that don't involve a lot of sugar, butter, and flour!

In inaugural recipe for this group is Herb-Baked Eggs. When I saw this recipe, it looked like the perfect dinner for me and I was right. I didn't have any fresh herbs on hand, so I used dry. I am curious how this would taste with fresh herbs, but I enjoyed it this way as well. I made mine in a ramekin with just two eggs. Served with an english muffin (the only bread in the house), this made a great and quick dinner! I had to broil mine for about 10 minutes and the eggs were pretty much cooked through, but it was delicious. This will become a quick dinner staple for me!

Herbed-Baked Eggs
From: Barefoot In Paris

Makes 2-3 servings

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

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

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.)

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. 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.) 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.