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Baked Herbed Eggs

Herbed Baked Eggs

Eggs baked in cream and butter and flavored with garlic, thyme, rosemary and Parmesan cheese.
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 379kcal


  • 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