Ina's faithful disciple checking in here. Another simple, on the face of it, recipe from the French Made Easy double episode of Barefoot Contessa. I overall don't like mixed-up eggs, so I was very interested in this one when I caught it on TV.
First was some fresh-herb chopping, which to me immediately bumps a recipe above "easy," especially for a breakfast recipe. I also didn't have a "gratin dish" as Ina called for, which turned out to matter for how deep the eggs are in the dish.
But these things can be solved with experience, which perfecting this dish will take. I love the cooking technique (broiling, not baking, but "baked" sounds a lot better), but the first time I made it the whites weren't cooked through, and the second time, the whites were fine but the yolks got too hard.
The herb combination on top makes for one of the most flavorful egg dishes I've ever had. Almost too much for morning, but that's a simple matter of putting just a little less of the herb mixture on.
This is a sophisticated, brightly flavored, very grown-up egg dish, especially for those of us who like runny yolks (isn't there more appealing way of phrasing that?). I'm going to have fun getting this one right.
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