Herbed Baked Eggs

Herbed baked eggs are gently cooked in cream and butter, then topped with garlic, fresh herbs, and Parmesan for a rich, flavorful dish that’s perfect for breakfast, brunch, or a light supper.

Finished baked eggs in a small skillet with a fork and toast.

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Ingredients

▢ ¼ teaspoon minced fresh garlic
▢ ¼ teaspoon minced fresh thyme leaves
▢ ¼ teaspoon minced fresh rosemary leaves
▢ 1 tablespoon minced fresh parsley
▢ 1 tablespoon freshly grated Parmesan cheese
▢ 6 eggs
▢ 2 tablespoons heavy cream
▢ 1 tablespoon butter
▢ Salt and pepper

Instructions

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.
¼ teaspoon minced fresh garlic, ¼ teaspoon minced fresh thyme leaves, ¼ teaspoon minced fresh rosemary leaves, 1 tablespoon minced fresh parsley, 1 tablespoon freshly grated Parmesan cheese
Carefully crack 3 eggs into each of 2 small bowls or cups without breaking the yolks (you won’t be baking in these).
6 eggs
Place 2 individual skillets or gratin dishes on a baking sheet.
Place 1 tablespoon cream and 1/2 tablespoon butter in each dish.
2 tablespoons heavy cream, 1 tablespoon butter
Place under the broiler for about 3 minutes, until hot and bubbly.
Remove the pan from the oven and quickly, but carefully, pour 3 eggs into each gratin dish. Sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Salt and pepper
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. Allow to set for 1 minute before serving.

Notes

Use the freshest eggs you can find for the best flavor and texture. Since eggs are the main ingredient, quality makes a noticeable difference.
Heavy cream is recommended for this recipe. Its higher fat content helps create a smooth, velvety texture and prevents separation during cooking.
Keep a close eye on the eggs while they’re under the broiler. They cook quickly, and even a minute too long can result in firm yolks instead of soft, tender centers.
You can prepare the herb, garlic, and Parmesan mixture ahead of time and refrigerate it until ready to use.
Adjust the number of eggs per dish if desired, but be aware that smaller portions will cook more quickly.
Best served immediately after baking. The texture is at its peak when the whites are just set and the yolks remain slightly soft.

Nutrition