Herbed Baked Eggs
Eggs baked in cream and butter and flavored with garlic, thyme, rosemary and Parmesan cheese.
Servings 2 servings
- ¼ tsp minced fresh garlic
- ¼ tsp minced fresh thyme leaves
- ¼ tsp minced fresh rosemary leaves
- 1 tblsp minced fresh parsley
- 1 tblsp freshly grated Parmesan cheese
- 6 eggs
- 2 tblsp heavy cream
- 1 tblsp butter
- Salt and pepper
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.
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 ½ tblsp butter in each dish.
Place under the broiler for about 3 minutes, until hot and bubbly.
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.
Serving: 1g | Calories: 379kcal | Carbohydrates: 3g | Protein: 21g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 609mg | Sodium: 461mg | Sugar: 1g