The beginning of the school year is always filled with challenges: learning students' names and getting them excited about classes, meeting with parents and discovering their expectations for you and their kids, getting your brain into "school mode," grading, emailing, fundraising, driving, teaching, smiling, working out, cooking, cleaning, ironing, and casting the fall show...which always gives me heartburn as I crush the dreams of aspiring young actors with the posting of a cast list.
I look forward to Saturday.
It's the one day when I drink coffee out of a coffee cup and not a travel mug. I get to sleep past 6 a.m. I can sit on my butt and watch cooking shows or that America's Next Top Model marathon. I can go to the gym. Or not. I can take a long walk with the pup. And I can concoct culinary creations.
But sometimes, it's best to keep it simple...so I can take a nap.
These eggs are so simple to make and are beyond tasty. Feel free to mix it up with the herbs. Rosemary, oregano, cilantro, whatever you have on hand. Add some toasty bread and a simple salad and you've got a meal!
3 extra large eggs
1 Tbl butter
1 Tbl cream
1 garlic clove, minced
1 tsp parsley, chopped
1 tsp basil, chopped
1 tsp tarragon, chopped
1 green onion, green parts only, minced
a little parm
a little salt 'n pepper
Preheat oven to 450. In an oven safe dish, place butter and cream and pop in the oven.
Crack eggs into a small bowl and set aside. Combine herbs, onion, and garlic and set aside. Once the butter and cream starts to bubble, remove from oven. Immediately pour in eggs, salt and pepper to taste, and sprinkle the herb mixture on top. If'n you feel like it, sprinkle some parmesan cheese on top. Pop it back in the oven and cook for 5-7 minutes, until whites are firm yet the yolks are still runny.
If you have a little bit of the herb mixture left over, toss into a salad of fresh spinach and drizzle it with olive oil and balsamic vinegar.