My first introduction to baked eggs was from Ina Garten. The ease of her recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation.
It was an addictive combination of eggs, butter, cream, garlic, fresh herbs and parmesan. French perfection.
The more I made this recipe, the more it transformed into my own…as many recipes should in your kitchen as well.
To perfect my recipe, I read up on French baked eggs (with the assistance of the hallowed Julia Child).
I kept the traditional flavor profile of French shirred eggs of butter and cream but maintained a broiling method like Ina. However I abandoned individual thin gratin dishes for one to two large tart pans and opted for a different flavor profile.
Goat cheese, arugula and hot sauce.
While hot sauce may seem like the cherry on top, it can affect the overall taste of the final dish. These sauces contain different ingredients that yield different flavor profiles.
Have fun with what you top these eggs.
To learn more about the hot sauce and other ingredients I used in this recipe, head to my post on the Market Street blog (click here for website).
While ingredient gathering at Market Street I took a moment to gaze at the hot sauce selection. Market Street offered some of the most expected varieties: Texas Pete, Louisiana, Tabasco. However, upon focusing a little more on the shelf, I saw a vast array of options.
Orange Label Habanero! Wildfire Hot Sauce! Creamy Hatch! There was also old faithful. The hot sauce that always has a place in my pantry. Cholula.
Eggs. Broiled with cream, butter, goat cheese, fresh garlic and salt. Topped with fresh greens and hot sauce.
This recipe combines in one dish exactly what I crave in breakfast. A rich, creamy, tart, salty and spicy bite.
Not only are these eggs delicious to eat, but they are also a cinch to make.
Once the cream and butter are broiled, the eggs quickly go into the pan and are then topped with more ingredients (salt, goat cheese and freshly chopped garlic) to create poignant flavor.
Back into the oven to cook the eggs and brown the cheese. Patience is the only thing required.
The warmth and aroma float from the oven and it’s hard not to get excited.
Out of the oven the pan comes for a final touch of freshly chopped arugula and an artistic splash of hot sauce.
Ohh and ahh your way to a fast, delicious and impressive breakfast.
Serve with crusty bread, a cup of coffee and a giant smile.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands and companies that I love.
Broiled Eggs with Garlic and Goat Cheese
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup cream
- 6 eggs
- 1/4 teaspoon kosher salt
- 4 garlic cloves, chopped
- 1/4 cup crumbled goat cheese
- 1/2 cup arugula, chopped
- hot sauce
Instructions
- Heat the broiler to 500 degrees.
- Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese).
- In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes.
- Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven.
- Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg).
- Top with arugula and hot sauce. Serve warm with crusty bread.
