Stina's Herb Garden Eggs

Ingredients:

6 large eggs, hard-boiled

3 Tablespoons minced fresh herbs (thyme, basil, savory, marjoram, parsley, etc )

Sweet butter

Grated cheese (Gruyere, Swiss, Provolone, Aged Jack, etc.)

1 cup heavy (whipping) cream

2 large RAW eggs, well-beaten

Sea salt

Freshly ground black pepper

The recipe comes from Mama’s The recipe comes from Mama’s favorite cookery book, “STINA: favorite cookery book, “STINA: The Story of a Cook” by Herman The Story of a Cook” by Herman Smith and is called “Stina’s Eggs” Smith and is called “Stina’s Eggs” in honor of the Alsatian lady who in honor of the Alsatian lady who cooked for Mr. Smith’s family cooked for Mr Smith’s family when he was growing up when he was growing up.

Get your hands on some hen’s Get your hands on some hen’s eggs, cream and some fresh herbs eggs, cream and some fresh herbs and you can make it, too Fix it for and you can make it, too Fix it for Sunday brunch and you’ll win over Sunday brunch and you’ll win over just about any Preacher man….or just about any Preacher man or maybe even that feller or gal you maybe even that feller or gal you got your eye on. got your eye on

Peel the hard-boiled eggs and coarsely chop. Evenly distribute the chopped eggs in a single layer in a lightly buttered baking dish (or use six 4-ounce oven-proof ramekins to make individual portions) Set aside

Gently cook the minced herbs in butter for five minutes - do not allow them to brown. The idea is to "sweat" the herbs and infuse the butter with their flavor 1-2 tablespoons of butter is plenty

When the herbs are tender, remove the pan from heat and add the cup of cream and the well-beaten raw eggs. Salt and pepper to taste. Pour the mixture over the chopped eggs in the baking dish or individual ramekins Sprinkle with a small amount of grated cheese (Gruyere was Stina's and Mama’s cheese of choice) and bake at 350 Fahrenheit (177 celsius) for 1520 minutes or until slightly puffed and lightly browned.

Serve immediately Don’t plan on leftovers These don’t reheat all that well.

Source: SOURCE: “STINA: The Story of a Cook by Herman Smith” with Trolley's adaptation and edits.

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