French Style Baked Eggs w/fresh hot french bread or ciabatta.

I received quite a few comments on the omelet post yesterday. Four people asked for more ideas on how to make eggs.

This is a recipe I was inspired to begin making over 15 years ago after visiting Paris.

Its a Sunday morning favorite in my house.

Optional - this recipe often has the yolks a bit soft or runny. If you do not like your eggs this way just keep them in the oven one or two minutes longer.

Ingredients:

2-4 extra large free range eggs

1 small shallot chopped very fine

1-2 Tbsp. grated Parmesan

2-3 Tbsp. heavy cream

1-2 Tbsp. butter

combine the leaves of 1 fresh thyme, 1 rosemary and a small bunch of parsley - chopped fine

Or use 1/2 Tbsp. dried Italian herbs

Salt & fresh cracked black pepper

Directions:

Preheat oven to 350 degrees

In a oven-safe non stick saute pan heat the butter on medium low temp. When melted add the chopped shallots. Cook for 3-4 minutes.

Lower the temp to simmer and add the heavy cream into the pan. Allow it to heat for 1 minute.

Crack the eggs into a small blow being careful not to break the yolks.

When the cream is warm pour the eggs slowly into the pan.

Allow the eggs to set into the cream for 1-2 minutes. Add a handful of the fresh herb combination and the grated Parmesan.

Quick Tip - it may appear at first that the Parmesan is too heavy but this will cook down while in the oven.

Place the saute pan into the oven and bake for 6-8 minutes. You will know when the eggs are ready when the eggs look set.

Serve on warm plates and add a pinch of salt and fresh cracked black pepper.

Quick Tip - I like to heat the bread on a wire rack in the oven while the eggs are baking.

The combination of the baked eggs and the hot bread is super delicious.

ENJOY!