Chrysta 10 min. 15 min.

Rosemary’s Baby was, well, a baby with a devilish side.

 

 

These Rosemary Babies, or as I like to call this dish “Individually Baked Eggs with Rosemary”, are a perfect protein-packed dish that are similar to the movie’s namesake in that they’re small, pack a big punch with the flavors of rosemary and Pecorino cheese, and are devilish (make that devilishly good).

These eggs are perfect eaten right out of the dish, and also make a perfect “to-go” addition for an egg sandwich.  The secret to easy baking and even easier clean up is using small 4″ disposable  pie tins (which I reuse).

 

And, the recipe couldn’t be simpler.

Step 1:  Take 1 tbsp of heavy cream and a piece of butter the size of an pencil eraser and place in the bottom of your 4″inch pie pan.

Step 2:  Place pan in a pre-heated 400 degree oven for 3 minutes, heating up the pan and melting butter into the cream.

Step 3:  Crack 2 eggs into a small bowl.  Check for (and remove) any shells.  Then pour those eggs into the pan with the butter and cream.

Step 4:  Grate 2 tbsp of Pecorino cheese.  Set aside.

Step 5:  Finely chop (or snip with kitchen shears) 1-2 tsp of fresh rosemary.  The dried stuff will not do here.   Don’t even think about it!

Step 6:  Toss cheese and rosemary together.  This cheese brings enough saltiness for me, but you can also add just a pinch salt and a pinch of black pepper for additional flavor.

Step 7:  Sprinkle cheese mixture on top of your raw eggs, and make sure it’s evenly distributed on the top of the eggs.

 

Step 8:  Place pie pan in oven and bake for 10-12 minutes. This will give you medium-firm yolks.  If you want a looser (runny) yolk and just-set whites, bake for about 6-8 minutes, but check on it after 5 minutes as oven temperatures do vary.    Remember, eggs will continue to cook for about a minute after they are removed from the oven.  So, take out when they are almost done to your liking and let sit in their baking vessel for a minute or 2 to cool down before serving/handling.

 

That’s it.  Deliciously creamy eggs enhanced by the addition of butter and cream.  The salty crunch of the cheese baked on top.  The burst of rosemary which has infused the top layer of the dish.  The flavor explosion is slightly guilt inducing, but believe me, you have nothing to feel guilty about.

 

Making More:  You can make this recipe as big as you like:  I’ve done this with nearly two dozen eggs in a 13x9x2 pan.  You’ll have to up the other ingredients, but this is cooking, not baking, so you don’t have to be so precise with your measurements.   Remember, enough cheese and herbs to coat the eggs is essential, and enough butter and cream to coat the bottom of your baking vessel, and remember when baking, check intermittently so that you get your eggs to your preferred doneness.

 

Always Time for a Homemade Breakfast: You can make this dish, pop it into the oven, hop in the shower, and when you come out, you have a fresh, healthy breakfast waiting for you.  But trust me, this is great for lunch and dinner too!

I like mine popped out of the baking dish and serve with a little bacon.  If you make the yolks runny, then you’ll want to serve it with some deliciously toasted country bread.  My goodness.