Herb Baked Eggs
Ingredients
- 1 clove garlic minced
- 1 tsp thyme leaves minced
- 1 tsp oregano leaves minced
- 1 1/2 tbsp parsley minced
- 2 tbsp parmesan cheese grated
- 12 large eggs
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- Salt and Pepper to taste
- Toasted French bread or brioche, for serving
Instructions
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Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
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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.
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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.)
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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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