Shirred Farm Eggs with Roasted Small Heirloom Tomatoes

5.0(17)

by Kim Severson

MediterraneanBrunch, Main Course

Servings

6 servings

Total time

45 min

Calories / serving

292 kcal

Ingredients (8)

serves

6 long rosemary sprigs
2 pounds small cherry or grape tomatoes, such as Sweet 100's or Sweet 1000'stomato
12 cloves garlicgarlic
Extra virgin olive oilextra-virgin-olive-oil
Sea salt and freshly ground black peppersalt-and-pepper
1/2 cup heavy creamheavy-cream
12 large farm fresh eggsegg
2 to 3 tablespoons finely chopped mixed herbs (chives, tarragon, chervil, dill or others)

Instructions (4 steps)

01For the tomatoes:: Heat oven to 350 degrees. Place rosemary on a baking sheet and spread tomatoes and garlic on top. Drizzle with olive oil. Bake until garlic is tender and lightly browned and tomatoes are wrinkled and collapsing, 30 to 45 minutes, depending on size of cloves and tomatoes. While tomatoes bake, prepare eggs.
02For the eggs:: Place a kettle of water over high heat to bring to a boil. In a small saucepan, season cream with salt and pepper to taste, and heat just until steaming.
03Place 1 tablespoon cream in each of six 1-cup ramekins. Crack 2 eggs in each ramekin, keeping yolks intact. Top with 1 teaspoon cream and sprinkle with herbs to taste. Place ramekins in a small roasting pan, and add boiling water to come halfway up the sides of ramekins. Bake until eggs are just set, 20 to 30 minutes.

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Rich recipe — supports nutrition-aware planning.