time to relax

A simple breakfast with a strong cup of coffee and time to sit and leisurely enjoy the morning, are times that probably most of us see ourselves enjoying but seldom have the chance to realize.

I’ve had some schedule changes in my life recently that have challenged those moments as well as countless others (including posting for this blog). But I am determined to carve out those quiet, re-building times that help me to energize for the busier times.

Eggs are the quintessential comfort food as well as quick and simple to prepare. And this recipe for herbed baked eggs is delicious and satisfying. With a touch of cream, a knob of butter and some freshly grated parmesan you can elevate eggs to glory.

The herbs for this dish can vary with what is in your garden or that you have on hand in the fridge. My garden right now is abundant with fragrantly woody rosemary, thyme and summer savory, the more delicate sister of winter savory. It is related to the mint family, the flavor is slightly peppery, as well as reminiscent of both mint and thyme. It has a wonderful affinity for tender young vegetables and I enjoy using this herb to flavor vinegar, which is a way to preserve that fresh, summery flavor at the height of the season.

So put on a fresh pot of coffee, crack a few eggs and take some time to relax.

I did.

Enjoy!
Shannon


Herbed Baked Eggs
inspired by Ina Garten

1 clove minced fresh garlic
2 Tbsp. minced fresh herbs. (I used rosemary, thyme and savory. Or parsley, tarragon and chives would work well also)
2 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, herbs 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 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.

a reduction

If you’ve ever wondered what to do with that leftover bottle of red wine that is just a bit past drinkable, I have the perfect solution: a reduction.

A reduction is a wonderful way to intensify the flavors of the something, (in this case wine) as well as giving it a slightly jam-like consistency. Most red wine reductions I have seen use a traditional stock base. This one doesn't and is much simpler to make. Also, surprisingly delicious even when made with wine that is just past it’s prime.

Any red wine would make a nice reduction and can be used in many different ways. In a savory application it could be served with roasted lamb, grilled radicchio, cedar plank salmon, or braised fennel with blue cheese. On the sweeter side drizzle some over a little pound cake and dried fruits or even with poached pears and toasted walnuts would be tasty.

Any way you choose to serve it you can’t go wrong. And even better it stays good in your refrigerator for at least a month or more (if it lasts that long).

Enjoy!

Shannon

Red Wine Reduction

2 cups red wine (any red you have leftover, even port is delicious)
½ cup superfine sugar
1 ½ tsp. whole black pepper
Optional additions could be: a few mint leaves torn, a small sprig of rosemary, or some chopped dried figs

Bring all ingredients in a 2 quart saucepan over moderately low heat. Stir until sugar dissolves. Remove from heat and ignite. Let flame die down, and simmer over moderately low heat until thickened and reduced to ½ cup, about 15 minutes. Strain.

Makes ½ cup