There are certain times in our lives that the kids and I sit around and watch a lot of Julia Child cooking videos. At first, they would ask, “Now who’s that funny lady who cooks with no color?” But then they zoned out and become mesmerized by her voice and her exaggerated actions and forget to ask questions – and forgot that they felt horrible.
And that is my clue for our Julia Child viewing season: Flu season.
The flu bug has held our home in its clutches for several weeks now. And Julia has been our constant companion. Thus today’s Recipe ReDux is inspired by Julia’s famous Eggs Baked in Ramekins Aux Fine Herbes.
Plain soft boiled eggs were always one of the first post-sickness foods my mother fed me as a child. (As a dietitian, I now question the wisdom of nourishing a fragile immune system with a potential salmonella-carrying food – but that was then…) Today I still crave eggs when recuperating from illness; I also find myself feeding my children this perfect-protein-rich food (fully-cooked) as they heal too.
As spring is supposed to be upon us, and green things to be popping through the ground, (and flu season long gone) The Recipe ReDux is highlighting fresh green herbs. The freshest and most delicious herbs I’ve been eating lately are from my kids’ favorite veggie: Fennel. I introduced it to them as the “Candy Veggie” due to its licorice flavor. The name has stuck and they like it blanched for about a minute and eaten crunchy. Unable to toss out the flavorful tender fennel fronds, I found they were delicious in this classic dish from Julia – in which the eggs combined with evaporated milk (instead of cream in Julia’s version) turn into custardy goodness with a hint of anise freshness. I also simplified Julia’s recipe to use fewer dishes and fussy steps – still to delicious results.Print
Baked Eggs with Fennel Fronds
Jazz up this easy baked eggs breakfast with pieces of fennel or fennel fronds inspired by Julia Child.
- 5 tablespoons evaporated whole milk
- 2 teaspoons fennel fronds plus more for garnish if desired
- 2 eggs
- 1/2 teaspoon of butter
- Preheat oven to 375 degrees. Use about 1/8 teaspoon butter to butter the bottom of 2 ramekins.
- Heat at least 4 cups of water to boiling. Keep very hot while assembling recipe.
- In a small non-stick skillet, combine milk and fennel fronds and heat slowly over medium low until warm.
- Set ramekins in a small baking dish and pour in boiling water until water is 3/4-inch deep. Spoon 1 tablespoon warm milk into each ramekin. Crack egg onto milk in ramekin. Pour 1 tablespoon milk onto top of egg. Top each egg with about 1/8 teaspoon butter.
- Bake at 350 degrees for 8-10 minutes. Remove pan from oven when eggs are still soft and jiggly and pink as they will continue to cook when outside of oven.
- Serve with a grind of fresh pepper, a tiny sprinkle of coarse salt and just a few more fresh fennel fronds.
What foods do you crave when recuperating from sickness?