I am very lucky to have a husband who enjoys eating food as much as I enjoy making it. He is also decidedly not picky and happy with almost anything I make him. I make a mess and he does the dishes – it is the perfect arrangement. However, in all the years we’ve been together, I have not been able to change his mind about eggs. He just really isn’t a fan. Consequently, I rarely make eggs for breakfast and usually opt for something I know we will both enjoy like waffles or pancakes. A few weeks ago my wonderfully awesome aunt came to visit for the weekend and I was thrilled at the prospect of a breakfast guest would eat eggs and actually like them!
I know I say it all the time, but really, I can’t believe I waited this long to try these eggs. For one thing, they are incredibly low maintenance and quick to make – definitely something I appreciate in a weekend breakfast. And second, they taste phenomenal. Rarely (almost never) do I enjoy breakfast more than dinner or dessert, but when I made these eggs I was thinking about them for the rest of the day. And I’m still thinking about them. And now I will probably have to make them for breakfast tomorrow. The small amount of fresh herbs and garlic make such a huge difference and put these eggs far above all others (in my opinion). I don’t have the individual gratin dishes called for so I just used these little oven-safe crocks I have. Check the eggs frequently throughout the baking process to be sure they are done to your liking. I personally prefer my yolks a little runny and think I over-baked them a tad, but they were still delicious and I know Ben preferred them this way. And as for Ben, the former egg-hater – I don’t think I’ve won him over completely but I definitely think these were a step in the right direction. He even said he’d eat them again! This is easily adapted to make however many servings you need.