This recipe from Ina Garten is one that BeeBop and I enjoy frequently. It’s a great brunch dish for a lazy Saturday morning or good for breakfast anytime with some sausage and toasted sourdough bread (or rye would be good, too). I think it would also be good for a spring time supper with sauteed spinach on the side and some crusty french bread. BeeBop, on the other hand, doesn’t think much of anything would be good with sauteed spinach on the side. He’s a real meat-and-potatoes kind of guy. But he likes the baked eggs for breakfast…as long as there’s some sausage or bacon on the plate.
Here’s what you need:
1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tblsp minced fresh parsley
1 tblsp freshly grated Parmesan
6 eggs
2 tblsp heavy cream (I’ve used the fat-free Half and Half successfully in this)
1 tblsp butter
Salt and pepper
Here’s what you do:
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley and Parmesan and set aside. Now, I’ve said before how I don’t like fresh, raw garlic first thing in the morning. Honestly, it makes me want to gag. Cooked, fine. Cutting or working with it raw in the morning…gag. I don’t know why, but it does. So, when I know that I’m going to make these eggs I plan a little ahead and do the garlic-herbs-cheese step the night before when I’m cooking supper and put in the fridge for the next day. Problem solved!
Carefully crack 3 eggs into each of 2 small bowls or cups (you won’t be baking in these) without breaking the yolks. It’s very important to have all the eggs ready to go before you start cooking.
Place 2 individual gratin dishes on a baking sheet. Place 1 tblsp cream and 1/2 tblsp butter in each dish.
Place under the broiler for about 3 minutes, until hot and bubbly. It should look something like this:
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. It may take longer depending on how long you messed around getting the eggs in the dishes and the herb mixture on top…or taking pictures in the middle of the process 
Rotate the baking sheet once if they aren’t cooking evenly. The eggs will continue to cook after you take them out of the oven. Allow to set for 1 minute and serve hot with toasted bread.
Enjoy!
Download a printable version here.
{ 6 comments… read them below or add one }
Now, you know that you can purchase some really good cheese with garlic and herbs already added in there. No need to chop the night before, or risk the ultimate appetite suppressant. Just crumble over the eggs, and bake. Easy, and not queezy.
Add some fresh fruit on the side, and wow!
Looks like a Saturday morning is calling my name.
Miss P
I punched it all into my trusty Weight Watchers Recipe Builder online and came up with 8 points using the half n half. At my size, I have 35 pts so I could deal with it. Wifey on the other hand, would strangle me. Tristan and I will just have to share.
Garlic? I just have a good garlic press. Squish, toss, and hold your nose!
It looks like you have your own herb garden from the pictures. I need to break down and do that. For now, I buy at the store, pull what I need, portion out the rest into baggies, and freeze it. Seems to work, ok if you use them within 60 days.
I’m going to try this one next Saturday. All I will need is the halfnhalf and the good Parmesan (as opposed to what the boys put on pizza).
Great blog, Lana Nana!
Merrill
Hi Merrill,
If you try the recipe, do let me know how you liked it.
Thanks for stopping by. This is my first attempt at a blog and I’m having lots of fun doing it.
Those eggs look good!
I’m going to try these this morning. I’m going to add shallots in place of the garlic since i don’t like raw garlic in my eggs either!
Caey – I love the taste of garlic in this recipe, I just don’t like to work with it early in the morning. That’s why I try to prepare the night before. You can also substitute a small amount of garlic powder for the fresh garlic. I’ve done that with good results as well.