Saturday, April 16, 2011


For almost a month, there has been a standoff going on in my home. This contest of wills and power is deadlocked. I have stood strong. I have prevailed. So far...the Cadberry Creme Eggs have not won.

I purchased 2 (TWO!) 4-packs (FOUR-PACKS!) of these chocolate-covered, creamy, little indulgences on March 20th. The packages remain intact. I haven't opened the cardboard box or peeled back the foil wrapping. I haven't broken through the melt-in-your-mouth milk chocolate to the rich, creamy fondant center. I haven't tasted decadence. Yet. The standoff remains.

To distract myself from those sinful little Easter orbs, I am making my version of an Ina Garten favorite, Baked Eggs with Herbs and Cheese. I think that eggs baked in cream and butter and topped with herbs and grated cheese are the sinfully delightful, savory version of Cadberry Eggs. Rich, creamy, wonderful. Perfect to distract me from those chocolate pleasures hidden in the back of the cupboard. For now...

(adapted from The Barefoot Contessa)

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
4 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
freshly ground black pepper

Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 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.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
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. (Serves 2)

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