Baked eggs with fresh herbs and Parmigiano-Reggiano from The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival (page 32) by Alexe Van Beuren and Dixie Grimes

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Notes about this recipe

  • nutrica6 on December 26, 2024

    I like this dish. The sauce is almost sweet from the vermouth and the eggs are nice and runny with texture variation from the breadcrumbs. The idea of serving with toast and tomatoes/Mayo was perfect too.

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