Shirred Farm Eggs with Roasted Small Heirloom Tomatoes

Name: Shirred Farm Eggs with Roasted Small Heirloom Tomatoes
Total time: 45 min
Ingredients: 6 long rosemary sprigs; 2 pounds small cherry or grape tomatoes, such as Sweet 100's or Sweet 1000's; 12 cloves garlic; Extra virgin olive oil; Sea salt and freshly ground black pepper; 1/2 cup heavy cream; 12 large farm fresh eggs; 2 to 3 tablespoons finely chopped mixed herbs (chives, tarragon, chervil, dill or others)

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Total: 45 minutes

Servings: 6

Cost: $4.25 /serving

Author : Kim Severson

cherry tomatoes eggs rosemary

Shirred Farm Eggs with Roasted Small Heirloom Tomatoes

Ingredients

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6 long rosemary sprigs2 pounds small cherry or grape tomatoes, such as Sweet 100's or Sweet 1000's12 cloves garlicExtra virgin olive oilSea salt and freshly ground black pepper1/2 cup heavy cream12 large farm fresh eggs2 to 3 tablespoons finely chopped mixed herbs (chives, tarragon, chervil, dill or others)

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Instructions

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Step 1

Heat oven to 350 degrees. Place rosemary on a baking sheet and spread tomatoes and garlic on top. Drizzle with olive oil. Bake until garlic is tender and lightly browned and tomatoes are wrinkled and collapsing, 30 to 45 minutes, depending on size of cloves and tomatoes. While tomatoes bake, prepare eggs.

Step 2

Place a kettle of water over high heat to bring to a boil. In a small saucepan, season cream with salt and pepper to taste, and heat just until steaming.

Step 3

Place 1 tablespoon cream in each of six 1-cup ramekins. Crack 2 eggs in each ramekin, keeping yolks intact. Top with 1 teaspoon cream and sprinkle with herbs to taste. Place ramekins in a small roasting pan, and add boiling water to come halfway up the sides of ramekins. Bake until eggs are just set, 20 to 30 minutes.

Step 4

To serve, remove tomatoes from heat and sprinkle with salt and pepper to taste. Place a ramekin on each of six plates, and serve with roasted tomatoes and garlic.