cgav:

How do you like your eggs?

As of today, I prefer mine baked or shirred. In France they call this Oeufs en cocotte!

1. Spray an oven safe baking dish or ramekins with non stick cooking spray
2. Crack eggs into dish
3. Pour a little milk over the top and sprinkle with desired herbs/spices/additions etc.
4. Bake in 325 degree oven until cooked through (time will vary depending on how many eggs you are using, but be sure to check on them often)

This morning I sprinkled my eggs with a little salt & pepper, the herbs de provence I picked up in France, and some smoked gouda cheese. It was heavenly with a slice of hearty toast. 

This picture was the inspiration for my delicious breakfast this morning. It looks like this little London eatery makes theirs with a little fresh sage… I’ll have to try that next time.

Enjoy!

(via folder143)

foodthatiliketostuffmyfacewith:

crab cakes eggs benedict from Essex (NYC)

annamooney:

Roasted Root Vegetable Hash with Poached Eggs over a Bed of Wilted Radish Greens

f-word:

brunch: scrambled eggs with smoked salmon, gouda and caramelized onions; biscuit with portobello mushroom gravy; champagne

photo by fille de la ville

fuzhi:

Saturday Morning Brunch: Cheesy Bread with Butter, Cornet Beef Hash and some condiments. Pair with tabasco or mustard, and a cup of milk coffee. (9/10/2010)

whatshouldicook:

A Pookie Pantry: Eggs Florentine Casserole

blizzardzz:

Five Points - Poached Eggs and Sausage (east village, nyc)