HERBED BAKED EGGS (SERVES 2)

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Herbed Baked Eggs (Serves 2) image

Number Of Ingredients 11

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan cheese
6 extra-large eggs
2 tablespoon heavy cream
1 tablespoon unsalted butter
1 Kosher salt
1 Freshly ground black pepper
2 Toasted French bread or brioche, for serving

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 cheese 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 two individual gratin dishes on a baking sheet.
  • Place 1 tablespoon of cream and ½ 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.

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