I was a little surprised that I hadn't tried out this recipe yet because I usually buy herbs for a specific recipe and then have to scramble to figure out what to do with the rest of them. We always have farm-fresh eggs on hand thanks to CSA subscription. I did cut the recipe in half and only used two eggs per dish instead of the three that she used. I would suggest cutting your cooking time a bit if you decide to do the same because the eggs cooked faster with only two eggs in the dish, resulting in a non-runny yolk (I like them runny, if you don't then cook away). They were still delicious cooked most of the way and the herbs added a wonderful kick to the eggs. But whatever you do, be sure that your baking dishes that you use are broiler safe and I suggest that you make sure that your baking sheet is too (I skipped using the baking sheet) or it will have a tendency to warp!
This recipe comes from Barefoot Contessa's Barefoot in Paris cookbook.
No comments:
Post a Comment