I never wanted to end up in this three-dollar diner.
My mother, the family matriarch, showed no mercy
when it came to choosing my path.
I could have been a doctor's wife but Mama said
“Why marry a doctor, when you can be one?”
She never saw me as passionate, the artisan,
her child of scarlet dreams.
I was her oldest daughter,
the one who slept between cotton sheets,
reading poetry, listening to the music of a gentle rain.
I was a child of gumption never weighing the price of fancy thought.
Never understanding the intricacies in the equation of life.
So, here I stand, securing my future,
flipping eggs, one at a time.
Sherry Thrasher
Herbed Baked Eggs
(serves four)
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary
tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 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 four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 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 whites 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.
All happiness depends on a leisurely breakfast. ~John Gunther
Sherry
peeking in
Tulips
searching for this day!
my desktop
Emerging Poets in Chareston
Reading at the East Bay Meeting House
Sherry with Leo Briones
Emerging Poets Tour
Charleston Street Poets
Tina Collins, Sherry & Leo Briones
Michael
Sunset Beach
Sherry, Mercy, & Lisa
Final Day of Culinary School 1998
4 comments:
Hi Sherry,
I LOVE herbs and herb recipes. I grow all my own and experiment with different methods of preservation.
Here is my personal pesto recipe:
*1 1/2 - 2 cups sweet and cinammon basil
*1 large garlic clove or 1 tsp minced
*1/8-1/4 tsp salt to taste
*fresh ground pepper to taste
*1/3 cup pine nuts
*1/3 cup parmesan cheese
*1/2 cup extra-virgin olive oil
*flat leaf or curly parsely, as available, to taste
Chop all ingredients in food processor and add to 1 lb of cooked, drained pasta plus 1 TBS of pasta cooking water.
Enjoy!
Thanks Joanie! I am growing cinnamon basil, greek oregano, lemon thyme, loads of rosemary and cayenne peppers in my herb garden. I hear that you can freeze pesto but you should omit the pine nuts and parmesan until you are ready to use them.
By the way, I picked up Jeffery Dever's book called The Devil's Teardrop at the library today. I am concentrating on his format. I believe that he knows the recipe for literary success.
I look forward to our next workshop. Thanks for posting here.
Sherry
I have even just omitted the parm when freezing (leaving the pine nuts in)and it still tastes great 3-6 months later. Do you leave them out because the taste might change when they freeze?
I think that is the reason to leave them out. But, I have frozen walnuts and pecans for baking for months with no problem. I'll try your recipe.
Sherry
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