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This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.

Source: Everyday Food, January/February 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.

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Reviews

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67
  • MS11131231
    23 OCT, 2015
    It was delicious. My family ate it all up. Comments: oil both sides of the parchment or the yolk may stick to the top of the paper; I added granulated garlic (fresh is too strong for this dish--for me) along with salt and pepper; and I had to bake it an extra minute for the egg whites to set. I will add this recipe to my collection. It's a good recipe!
    Reply
  • rubygott
    26 JUL, 2012
    Did anyone else notice that the print version of this recipe looks nothing like the video showing how it's done? And what does she mean by "brush half of each heart with oil". This came out OK but I had to fudge what I was doing along the way.
    Reply
  • seoom34623597
    4 JAN, 2011
    I am anxious to try. One thing i wish with all your recipes is that you would include the nutritional value.
    Reply
  • emmabaz
    4 JAN, 2011
    This was pretty good. I used chopped fresh spinach instead of frozen. Oh, and i added crushed garlic to the recipe. YUM!
    Reply
  • egambrell
    4 JAN, 2011
    Is the calorie count available somewhere else on the website?
    Reply
  • gr8designer
    4 JAN, 2011
    I wish there were calorie counts on these recipes.
    Reply
  • cbensen
    27 MAY, 2010
    Have a look here jduche! http://www.marthastewart.com/article/cooking-school-how-to-cook-in-parchment It's pretty easy.
    Reply
  • BodhiMonkey
    25 MAY, 2010
    What does "Prepare four 24-inch-long pieces of parchment according to classic method" mean? I don't come here because I'm a classically trained french chef- I come because the recipes sound delicious and easy and I'm a dope in the kitchen.
    Reply

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