Herb Baked Eggs

As you know I joined the Barefoot Bloggers. Last month they had their first recipe which was Ina Garten's herb baked eggs. I did my homework and I read through the various comments that people posted about the recipe so I knew to use a 10" porcelain ramekin and I set the broiler to high. What I forgot to do was move the shelf up so the eggs were 6 inches below the heating element. I did have to bake the eggs for an extra few minutes because of that. Over all it was an okay dish. I can't say I was in love with it. I do like my eggs a bit more on the done side so I'm not sure I would have enjoyed it as is. I will make them again as a savory breakfast one cold Sunday (in the far future) and what I'll do differently is to add some herb mix to the bubbling cream and butter at the bottom of the ramekin and to also sprinkle some in with the egg whites and (very, very carefully) mix them into the egg whites as well as on top of the eggs.
p.s.
And mental note to self: put items on prettier surface when taking pictures. Nobody wants to see your scratched up pans.

Your Ad Here