When I was a little kid, I used to hate breakfast. I would always argue with my parents when they would make me eat cereal before school. Well, I still hate cereal, but I love breakfast. It has quickly turned into my favorite meal of the day. I love making myself a really special breakfast on the weekends. It always feels like such a treat to eat eggs instead of a cold yogurt. I first saw this recipe in Ina Garten’s Barefoot in Paris when I was in high school and I’ve been tweaking it for years. By the time I was in college, I had perfected it. This dish feels so luxurious and the presentation is so beautiful. It would be perfect to serve guests at an Easter brunch. Best of all, it’s so simple to prepare. The first time you make it, you’ll be sad you’ve gone all of these years without it. The eggs taste so rich from the small amounts of cream and butter, you’ll be surprised at how little you actually need. This dish is also easily customizable. Feel free to use whichever seasoning and cheese pairing you like. I’ve made it with Lawry’s seasoning salt and cheddar cheese, which was amazing. I’m partial to the Lake Shore Drive Seasoning from the Spice House in Chicago. It is by far the best seasoning blend I’ve ever had in my life (this is not a paid advertisement from The Spice House. I’m just obsessed with them and they don’t even know I exist). You can buy it here. The most important thing to keep in mind about this recipe is that the timing is very important. I’ve overcooked my eggs far too many times than I’d like to admit. If you follow this recipe closely, it will turn out beautifully!
Herb Broiled Eggs
- 2 eggs, the fresher the better
- 2 T heavy cream
- 1 T butter 1/4 t of your favorite seasoning blend
- 2 T of your favorite cheese
- toast, for dipping
- salt and pepper, to taste
- Special equipment A small, shallow baking dish, such as a gratin dish.
1. Preheat broiler to a medium heat. I set mine at 450 degrees Fahrenheit. Pour cream and seasoning into the baking dish. Then cube butter and scatter in the dish, as pictured above.
2. Carefully crack the 2 eggs without breaking the yolk, and place in a small bowl near the oven.
3. Put the dish with the cream and butter in the broiler for 3 minutes, or until bubbly. Put the bread in the toaster.
4. Once the cream and butter are visibly bubbly, carefully slide the eggs into the dish. Do not break the yolk! Broil for 2 minutes, or until the whites are just set, as pictured below.
5. Sprinkle cheese on top and broil for another minute. Carefully remove the dish from the broiler and serve with a towel or pot holder underneath. Serve with toast and enjoy your weekend!