French-Style Breakfast: Rosemary & Garlic Baked Eggs

Some weekends, we wake up in the morning to a monstrous craving for a good, hearty breakfast. But hello, the kind of good, heart-y breakfast that we so often love isn’t quite so good for the heart. Case in point: Big fat sausages, creamy scrambled eggs, baked beans, buttered toast, crispy streaky bacon – so good but we might as well cook up an angiogram, yes?

One morning, I awoke to some sort of a compromise. I wasn’t going to pretend to be healthy and have cardboard cereal dunk in cold semi-skim milk for breakfast. Not during the weekends anyway. So I had this instead, French-style baked eggs scented with rosemary and garlic, the wobbly, gooey bits of which were mopped up with a lovely loaf of store-bought bread. Yes, there’s cream and butter in the eggs, but this has got to be healthier than a full English breakfast, and it’s just as tasty! It’s too easy to get this done in a matter of minutes too, so there.

Now hand me a compromise sans clogged arteries, please!

Here’s the recipe:

Rosemary & Garlic Baked Eggs

Makes 2 servings with bread

1 sprig of rosemary leaves, chopped finely
1 clove garlic, chopped finely
2 teaspoons butter
2 tablespoons double cream
4 eggs, cracked with yolks intact into 2 portions in separate bowls
Sprinkle of grated parmesan cheese
Black pepper and salt to taste (I didn’t add the salt, as the cheese helped)

1. Preheat oven to 225 degrees Celsius.
2. Place 2 small ramekins on tray, add 1 teaspoon of butter and 1 tablespoon of cream to each ramekin.
3. Place ramekins, together with the tray, into the oven and heat till butter & cream turns frothy.
4. Remove tray with ramekins from the oven, add 2 eggs to each ramekin carefully without breaking the yolks. The butter & cream mixture should be sizzling hot, so be careful!
5. Sprinkle chopped rosemary leaves, garlic and some cheese onto the eggs in each ramekin, top up with a little bit of black pepper (and salt, if you like, but the cheese should do to flavour the eggs) and bake in the oven for 4 minutes. The whites should be wobbly and yolk should remain runny.

Inhale all that goodness, and mop up that last bit, honey!

Check out what’s cooking in my kitchen!

Also check out my other food adventures.


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