These Herbed Baked Eggs are seasoned with garlic and herbs, then baked in cream and butter until they reach golden perfection.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Ingredients
¼teaspoonminced fresh garlic
¼teaspoonminced fresh thyme leaves
¼teaspoonminced fresh rosemary leaves
1tablespoonminced fresh parsley
1tablespoonfreshly grated Parmesan cheese
6eggs
2tablespoonsheavy cream
1tablespoonbutter
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.
Carefully crack 3 eggs into each of 2 small bowls or cups without breaking the yolks (you won’t be baking in these).
Place 2 individual skillets or gratin dishes on a baking sheet.
Place 1 tablespoon cream and 1/2 tablespoon butter in each dish.
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.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked.
Notes
Play around with the herbs and spices to adjust to your tastes or what you have on hand. Almost any fresh herb works well with eggs and cream.
Heavy cream really is necessary for this recipe. The fat content helps prevent the cream from "breaking" during cooking.