This is one of those luxuriously decadent dishes that we like to have on a lazy Sunday morning for brunch. I will usually serve it with some bacon, some berries and some cinnamon toasts that I make with my grain free loaf bread. (recipe here). I can’t take full credit for this breakfast dish because I got the idea from watching one of my favorite celebrity chef Ina Garten making something similar to this. I made a few changes to make it super simple and with readily available ingredients.
Ingredients
4 whole eggs
¼ cup white wine
¼ cup heavy cream (or canned coconut cream)
2 tsp butter (or light olive oil)
2 TBS grated Parmesan cheese
1 tsp finely chopped fresh tarragon (or 1/2 tsp dried tarragon)
1 tsp finely chopped parsley (or ½ tsp dried parsley)
Directions
Preheat oven to 400 degrees. Add the wine, heavy cream and the butter divided into 2 ramekins that are about 3 inches wide by 2 inches tall (you can also put it all into one baking dish that will hold the liquid plus the 4 eggs). Place the ramekins on a baking sheet and heat in the oven until the wine and cream starts to bubble (approx. 6 -7 minutes). Remove from oven and gently break open 2 eggs into each ramekin (try not to break the yolk). Sprinkle each dish with the Parmesan cheese and then the herbs. Bake for about 10 – 12 minutes until eggs are done. Serves 2.
Strict Paleo
Use canned coconut cream instead of heavy cream and omit the Parmesan cheese. You will then need to sprinkle a dash of salt over the eggs prior to baking.
