Thank goodness the holiday meals are officially over. Now, don't get me wrong, I love the traditional casseroles, turkey and ham, but after 3 Thanksgivings and 3 Christmas dinners, I'm done. Last night, I needed a dinner that was a lot less cheesy and way less meaty.
It was our first night home after a marathon month and a half of traveling and eating. I'd decided we needed a warm and quick dinner since we finally beat the East coast Christmas blizzard and made it home at 2 a.m. Following my much needed afternoon nap, I cozied up to my stack of Barefoot Contessa cookbooks for some inspiration. And then the perfect dish came to me as I was flipping through Barefoot in Paris--Herbed-Baked Eggs.
It's a relatively easy dinner to make if you get the timing just right, and it only needs a light green salad and some toasted baguette as sides. I used Ina's Green Salad Vinaigrette from the same cookbook over baby greens with the addition of a little of the leftover parmesan and some thin slices of Bosc pears. It was a perfect meal to warm us up, and bring us down from the holiday high.
Since I followed the recipe to a T, I won't post it here. I will, however, post the link to Food Network's website with the recipe. Enjoy! Herbed-Baked Eggs
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