Best Herbed Baked Eggs Serves Recipes
HERBED-BAKED EGGS
Steps:
- 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 teacups (you won't be baking them 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 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.) 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.
HERB BAKED EGGS
The perfect luncheon or Brunch dish, leaving your hands free to entertain your guests while they are baking. Very French, and you can make them with any seasonings you like.
Provided by MarieRynr
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
- Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
- Place 4 individual gratin dishes on a baking sheet.
- Place 1 TBS cream and 1/2 TBS 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).
- The eggs will continue to cook after you take them out of the oven.
- Allow to set for 60 seconds and serve hot with the toasted bread.
Nutrition Facts : Calories 370.2, Fat 29.3, SaturatedFat 12.9, Cholesterol 773.9, Sodium 289.4, Carbohydrate 2.1, Fiber 0.1, Sugar 1.4, Protein 23.3
BAKED HERBED EGGS
Recipe and pic are from Big Taste of Little Rock.
Provided by Lynnda Cloutier
Categories Eggs
Number Of Ingredients 9
Steps:
- 1. Mix garlic thyme, rosemary, parsley and cheese in small bowl. Mix well. Break two eggs into each of two glasses. Put two individual gratin dishes on a baking sheet. Put 1 T. of cream and 1/2 T. of butter in each dish. Broil for 3 minutes or longer. Serve with Orange Hearts of Palm salad and Focaccia. Serves 2 Big Taste of Little Rock
BAKED EGGS WITH HERBS
Originally this Spring supper dish was made with goose eggs, but chicken eggs can be substituted, allowing two per person.
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350ºF or Mark 4.
- Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
- Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
- Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
- Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.
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