Question: I am looking all over for the Parmesan dip you made the other day. I’ve bought all the ingredients but can find measurements anywhere. I even went and bought a cast iron skillet haha
The dip is a twist between Ina’s herb baked eggs, my own baked egg recipe, and a little extra flair of tomatoes and basil. I didn’t measure much because it’s very hard to mess up, but crack 5 or 6 (or I did like, 9 because I needed to feed a lot) into a bowl and set aside.
In another bowl, grate enough parmesan cheese to satisfy your urges. I usually do about 4 large handfuls. It’s a lot. toss the cheese with chopped garlic (I do 20 cloves. literally. but do what you want!) and chopped up herbs. Whatever you have works but I use rosemary and thyme, and dried chili flakes if the kids aren’t eating it. Mix well and set near the eggs.
In an average sized cast iron, add just enough heavy cream to cover the bottom completely. Add chunks of butter (maybe 4/5 tablespoons) in pieces all around the cream (leave as chunks!) and pop into an oven that has been heated on BROIL, where the rack is about 6 inches from the top. Watch CLOSELY, and when the cream and butter mix turns bubbly brown, slide out the rack (try not to remove entire cast iron) and gently pour in your bowl of eggs. Try not to break! Quickly top with your parm, herb and cheese mix and slide back into oven.
I like my eggs runny so I let it cook for about 5 minutes, then I add some sliced tomatoes on top, season with salt and pepper and pop back in for 2 more minutes, until the tomatoes are nice and cooked.
Serve by putting some arugula and prosciutto on toast and topping with a giant spoonful of hot eggies, or just eat alone with a spoon. You’ll be happy either way!!!! Anyway, it’s quite hard to mess it up but keep an eye on your broiler and you’ll do just fine!!