Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this for the first time this morning and will be making it again. I was most surprised that the person that liked this the most was our fussy 11-year old! I did substitute parmesan for the asiago and for myself I would use a little less cream - just a drizzle instead of a tablespoon, but the others liked this as is. For some reason my baked eggs always seem to take longer than these recipes say they should. I made them in Le Creueset Mini Cocottes.
This is excellent. It certainly elevated the eggs for dinner fallback.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?