I love weekend mornings. Sleeping in a little, the smell of good coffee and some time to make your breakfast a little more special than cereal and milk. When the kids rush in from outside with warm eggs, I quickly throw them in the oven. By the time the beds are made, breakfast is on the table and I'm on my second cup, ready for the day.
Baked Ranch Eggs with Herbs.
{Oeufs en cocotte}
Pre-heat oven to 375 degrees.
Butter little ovenproof bowls or individual gratin dishes. Crack 1 to 2 fresh eggs in each dish, drizzle with a little cream and sprinkle lightly with salt, fresh cracked pepper and your favorite herb. I love fresh thyme, basil or spring chives, depending on the season.
Bake for 9-12 minutes until whites are just set. Serve with a thick slice of rustic bread to soak up any runny yolks.
For a hardier brunch I saute some wild mushrooms or garlicky wilted greens and drop them right on top when they come out of the oven.
{Be generous to your hens and throw them your leftovers!}
Bake for 9-12 minutes until whites are just set. Serve with a thick slice of rustic bread to soak up any runny yolks.
For a hardier brunch I saute some wild mushrooms or garlicky wilted greens and drop them right on top when they come out of the oven.
{Be generous to your hens and throw them your leftovers!}
Photos: Carla Malloy
3 comments:
I will definitely have to try this recipe! I loved reading about your kitchen in Country Living this month and have enjoyed looking at your sweet blog.
Oh my! I'm new to your blog, and I just love it!
Thoroughly enjoyed your presence in Country Living, and now so happy to find you have a blog! My husband and i are VA farmers, just getting started on our many dreams. Your post on "it isn't always pretty" totally thrilled me, i can to relate to so MUCH of the mud, blood, feeding cows on Christmas and even putting your arm up you-know-where. It's refreshing to my spirit to read your words and see your photos. Thank you! =) Amy
Post a Comment