Herbed Baked Eggs with Gruyere

I'm a huge fan of the Barefoot Contessa.  In fact, sometimes I can't wait to get home from work just so I can watch Barefoot Contessa.  I watched a French-inspired episode where she created an amazing baked eggs dish.  I love baked eggs so I was immediately intrigued.  Scott and I used to live in Tucson, Arizona and there was this great cafe called The Cup located in the historic Hotel Congress.  They made an amazing baked eggs dish created in an individual cast iron skillet, gruyere, ham, and leeks.  I decided to blend the Cup recipe with the Barefoot Contessa recipe to form my own baked eggs goodness.  I left out the ham and leeks this time, but will definitely opt-in the two ingredients the next time I create this masterpiece. 

Adapted From: Barefoot Contessa: Herbed Baked Eggs, and The Cup in Tucson, AZ
Serves: 1 (since they are baked in individual gratin dishes, you can make as many as you want)
Ingredients:
- 1/2 tsp. butter
- 1 tbsp. cream
- 3 eggs
- 2 tbsp. shredded gruyere
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- French baguette for toast

 

Turn the broiler on low, put butter and cream in small gratin dish on a oven sheet.  Place the oven sheet into the oven and cook for a few minutes until the cream and butter is bubbling.  Take the gratin dish out of the oven and add the three eggs immediately.   Add salt, pepper, thyme, and rosemary, and top with the cheese.  Return the gratin dish to the oven and cook for about 7 minutes or when eggs are cooked through.  

Herbed Baked Eggs with Gruyere

Enjoy!