Sunday, January 20, 2013

Herbed Baked Eggs

Herbed Baked Eggs
  Weekends are the only time I get to make breakfast for my family. I try to make them something fast, easy and delicious before Mr. Pickypants has to leave for work. I saw this baked egg dish from Ina Garten and decided to make it for them this morning.
It was easy, fast and definitely delicious. I served them with toast and sausage. The recipe makes three eggs in individual ramekins.  I made six eggs in one large baking dish. The eggs are nice and cooked through the way Mr. Pickypants likes them and the herbs are wonderful with the eggs.
Herbed Baked Eggs
Serves: 4

1 clove garlic, minced
1 teaspoon thyme leaves, minced
1 teaspoon oregano leaves, minced
1 1/2 tablespoons parsley, minced
2 tablespoons Parmesan cheese, grated
12 large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt and Pepper to taste
Toasted French bread or brioche, for serving

1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

2. Combine the garlic, thyme, oregano, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls (you won’t be baking them in these) without breaking the yolks.

3. Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and 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. (Rotate the baking sheet once if they aren’t cooking evenly.)

4. The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.


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