Ina Garten’s Herbed Baked Eggs.
These are the best eggs I have ever had. And I say that without any exaggeration. I know it may seem a little self-serving to say that, since I made the dish myself, but really, all credit goes to the high priestess of easy, elegant food, Ina Garten. I owe Chrissy Teigen some thanks too, for coming up with the genius idea of adding BACON to the eggs. I’ve wanted to make these since I first read Chrissy’s blog post, but it took a while for me to find oven-proof ramekins that would be big enough to fit at least two eggs. I finally found them at Rustan’s two days ago and they were a steal at PHP 90 each.
I used dry rosemary and thyme as I couldn’t find fresh even after going to three stores (I swear, I always have to go to at least three stores to get everything I need for my weekend cooking) and pancetta instead of regular bacon. I also just eyeballed the parmesan, garlic and herb mixture. I
was too lazy to measure figured, how could you possibly go wrong with that combination of flavors anyway? You probably can’t. And the smell that filled up our house while these babies were in the oven proves that.
I also served it with buttered toasted pan de sal:
Garlic-Parmesan-Butter-Cream-Parsley-Thyme-Rosemary flavor party in my mouth. Gaaaaaaaaaaaaaah. If I stare at this photo long enough, I’d probably drool all over my keyboard.
Eggy, herb-y, creamy heaven. Drooooooooooooool.