My mom graciously watched our kiddos while Brett and I spent a couple of days in St. Louis. We stayed at the most amazing B&B - seriously the best we've ever had the good fortune to visit! - the Fleur-de-Lys Mansion.
Our first breakfast was a yogurt and fresh fruit parfait followed by parmesan herbed eggs with artisan wheat bread and fresh grapefruit. I had never had a baked egg or shirred egg before but I am a convert! They were kind enough to share the recipe so I thought I'd share with you (sorry, no picture) though I've modified to one egg as opposed to two. Sadly the waistline needs to be at least somewhat considered when not on vacation.
Parmesan Herb Baked Eggs
1 t cream
Large or XL egg
fresh chives or freeze dried chives
salt and pepper
3 oz grated parmesan cheese
Preheat broiler. Butter a ramekin and add cream. Pop in oven for 3 minutes until cream is bubbling and starting to brown. Take out of oven and crack egg into ramekin. Sprinkle liberally with salt, pepper, and chives. Cover with parmesan cheese and place back in oven for 5 minutes or until white has set.
Note: I do not like runny yolks (like gag when I see them) so I like the white and the yolk to set.
You are going to LOVE these!
Pictures from the last few weeks coming soon.