The weather must be changing because I’m beginning to feel like cooking again….look out! After the huge rain storm that hit the island on Sunday the weather cooled off a bit. I invited my parents over for a very casual Sunday night supper and treated them to this delicious one dish meal. I did serve a small salad of torn butter lettuce with radicchio and a freshly made lemon garlic vinaigrette. Crusty bread to dip in the sauce and it turned into a yummy, festive, last minute meal! As I’ve mentioned, I cannot leave a recipe alone. I’m always adding a little bit of this or that. This particular recipe originated with Libby Summers, the talented, chef/author/food stylist, from Savannah. With the slight shift in the weather yesterday it became the perfect time to give this a try! It’s a keeper and will reappear on our dinner and brunch table many times with many variations!
Sunday Night Baked Eggs
8 eggs (I get free range/organic)
3 tablespoons butter
2 tablespoons heavy cream
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh chives
1 clove garlic, peeled and finely minced
1/2 cup feta cheese, crumbled
Pink salt and cracked black pepper to taste
Heat the oven to broil and adjust the broiler pan to sit in the bottom of the space. I used a small crockery paella pan that I’ve had for years to make this…oven to table perfection! Put the butter and heavy cream into the dish and place under the broiler to melt, four minutes. Since all broilers/ovens are different, keep a watch on this dish as it cooks quickly once you get going. Crack the eggs into individual ramekins/bowls. When the butter and cream have melted and begun to boil, carefully slide the eggs into the dish. Cover with the chopped fresh chives, top with feta cheese and return to the broiler for another 4-5 minutes. This is where you will wnat to keep a watchful eye to be sure some of the eggs are not cooking more quickly than others. You may want to rotate the dish as the eggs cook. When the eggs are cooked, sprinkle with pink and pepper. Place the dish in the middle of the table and let everyone serve themselves. The pan juices are extraordinarily delicious so make sure to save a slice of french bread for dipping!
3 Responses
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Margaret Says:
Hi Melissa, I think this is similar – or maybe the same as a dish your Mother made when Rose and I were visiting. It is yummy – especially the sauce! Margaret
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Melissa Says:
Margaret, this is very similar, but a bit more Greek in taste and ingredient. This is pure comfort food!
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Marisa Franca @ All Our Way Says:
Yum!! It sounds delicious and with the broiler method it is easy to make enough for several people. We are definitely trying it this weekend. Thank you for the recipe — we can’t leave a recipe alone either 🙂
