Thursday, 31 July 2008

Barefoot Bonus Day

July’s Barefoot Bloggers Bonus Recipe Challenge was chosen by Becke of Columbus Foodie. She chose Ina’s Coeur a la Crème with Raspberry and Grande Marnier Sauce found in Barefoot in Paris, page 189.

I was all set to make this, even after an unsuccessful search for a coeur a la creme mould in Canada. (Thank you to all who have sent me American links for product but the shipping and duty is astronomical)

I left my cream cheese out all morning and had oodles of fresh and frozen berries and started to get to work. One problem, no whipping cream. Ok, not no whipping cream but only about 3/4 of a cup. The cream cheese went back into the fridge and I made the herb baked eggs that I had missed before. I really want to make the coeur a la creme, even if I have to make it in a strainer, and plan on posting it with the next barefoot blogging dish. I promise!




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 and 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 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.

Allow to set for 60 seconds and serve hot with toasted bread.


This is a great breakie dish as it is simple to make, easily multiplied for guests and looks and tastes elegant. You can't go wrong. Of course, you know me, I increased the herbs and used a lot more garlic than she did! Sigh, too much of a good thing is wonderful. Right Ina?