Six Geese a-laying? I’m not eating a goose – I used to be a vegetarian and I am still a bit squeamish when it comes to more unusual meats…So I concentrated on the laying bit…I lost a day or two due to illness, this dish was supposed to be served up for Sunday breakfast, but it was ok for Tuesday supper with salad and fresh bread.
Rich though, I have never cooked eggs in heavy (double) cream and butter before…
Sausage and Parsley Baked Eggs
Prep: 15, broil: 9 minutes (grill), stand:2 minutes
6 tablespoons fully cooked sausage crumbles (I didn’t have a clue what this meant so I just sliced up a cooked sausage, that worked great)
2 tablespoons chopped fresh parsley
3 tablespoons freshly grated parmesan cheese
18 large eggs ( and this recipe says it only serves six!)
6 tablespoons heavy cream (double)
3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
Preheat oven to broil (grill). Place top oven rack 6 inches from heat. On a large baking sheet, place 6 (8-oz) gratin dishes. Or if, like me, you are not Martha Stewart, place two larger shallow baking dishes on baking sheet.
In a medium bowl, combine sausage, parsley and parmesan. In six teacups or small bowls, carefully crack 3 eggs into each, making sure not to break the yolks.
Place one tablespoon of cream and 1/2 tablespoon of butter into each dish; broil (grill) for about 2 to 3 minutes or until hot and bubbly. Remove from oven.
Working quickly, pour three eggs into each gratin dish and sprinkle with sausage mixture. Sprinkle with salt and pepper. Return to oven and broil (grill) for 4 to 6 minutes, or until egg whites are almost cooked. Let stand for about 2 minutes before serving.
Next swans a swimming, aren’t swans protected? I may have to cheat a little…but they will definitely be swimming…..