Starting the Day

This is a charmingly different weekend breakfast dish and a quick and easy variation on your Sunday morning eggs. Serve with a fruit salad that has macerated over night in champagne with nutmeg and cinnamon.

Herbed-Baked Eggs

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

If you must have meat with your eggs, this is an excellent time to introduce your family to the charms of pancetta. In a heatproof glass cassarole dish, add a lining of paper towel. Layer the sliced pancetta in a single layer and cover completely with more paper towel. Depending on the strength of your microwave, 6-8 pieces will need 4-5 minutes to wilt and melt out some of the fat. Pancetta should be served crunchy like bacon, just wilted a little.