Cheaper by the Dozen

What do you do when you have an opportunity to come home with farm fresh eggs?  I am not talking a sweet dozen or maybe two. I am talking about 16 dozen! When I do the math, that’s 192 eggs! Of course silly, I said yes! Saying yes, does not equal to having a clue as to what to do with 192 eggs only that saying no was not an option. I had 192 eggs and I was feeling lucky!
There are times in your marriage when you are reminded why you married your spouse. For me, this was one of those moments. His look upon entering the house with my lucky loot was priceless. All he could do was muster  “Woman ( I swear it is a love name) “what are you going to do with all of those eggs?” He knew the answer, and he was correct “No clue” was my reply. He bent his head slightly and gently shook his head from side to side and helped me put the eggs away.
Now, those reading my blog post are thinking the same thing….What did she do with all of those eggs? I am proud to say that all of my eggs have been consumed. Yes, a few dozen were placed in the hands of friends to enjoy. We discovered a lot of new recipes. My son learned to make perfect fried eggs over medium, which he has discovered that he loves served up wih rice as an afternoon lunch, or a quick dinner before soccer practice and most importantly….  We finally get it! Eggs are not just for breakfast anymore!
One of the recipes that we enjoyed frequently with our abundance of eggs was this Barefoot Contessa herbed baked eggs recipe. This dish served up with toast and a simple salad is over the top! Simple enough to enjoy on a weeknight or elegant enough to serve your guests for brunch or dinner.

Herbed-Baked Eggs
(serves 2)
Recipe from Barefoot Contessa
Ingredients:
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or sourdough or brioche, for serving.
Directions:
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups ( you won’t be baking them in these) without breaking the yolks. ( It’s very important to have all the eggs ready to go before you start cooking).
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 a tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the white of the eggs are almost cooked. ( Rotate the baking sheet once if they aren’t cooking evenly). The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
Enjoy!
Remind me to tell you why I have 20lbs of sweet potatoes and 20lbs of fuji apples too.

57 thoughts on “Cheaper by the Dozen

  1. Eggs are one of those great, healthy, high-protein foods that are also economical. With some herbs from the garden, this would probably be an absolutely delicious meal on a budget.I look forward to trying it!

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  2. I am relieved to realize that you DID use up all your eggs before you left for your trip! I must have skimmed this post the first time and missed that part 😮 Great job on your accomplishment. You probably could have fed the whole neighborhood. I have been doing similar kinds of cooking this year as we have grown a lot of our own food; certain times of the year I had gobs of lemons, or tons of artichokes, or too many cucumbers/tomatoes/apples. It's been very fun but also a challenge. Which is why I'm so impressed at your \”disappearing egg\” achievement.

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  3. I've encountered this recipe before but have yet to try it…yours looks delicious!! I have a regular source for farm fresh eggs….they are so good. I've never had 16 dozen at one time, but I buy about 10 dozen a month. I'll have to make this when I get my next batch. I'm down to 16 eggs so I'm rationing till later this week. 😉

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