Herbed Baked Eggs

This elegant breakfast is lovely to make for a relaxed Saturday morning with your sweetheart. The eggs are slipped into individual dishes or ramekins for baking and make for a very pretty presentation.

 

Baked egg are a lot easier to prepare than other egg dishes. No need to master the flipping technique for an intact omelet, a fried egg over-easy or a perfectly cooked poached egg.

 

 

Since everyone seems to have a strong opinion of the proper done-ness of their eggs, it is easy to pull the pan out of the oven at just the right time. My husband won’t eat his eggs until they are, in my opinion, overcooked and dry. He describes what he considers under-cooked eggs in a most unpleasant way 😉

 

 “Done,” for me, is when the whites are mostly set and the yolks are still runny because I want to be able to dip my toast into the delicious yolks. 

 

Remember that the eggs continue to cook after they are removed from the oven so get them out of the oven just a moment before they are eggs-actly as you like them. 

 A combination of fresh herbs gives lots of flavor. In this dish, fresh herbs are really so much better than dried. I was still able to gather a few fresh herbs from my garden, even in early November, but now fresh herbs are always available in the grocery store.

A generous amount of grated Parmesan is my preference. The dish just tastes better with more so I use more than the recipe suggests.

How to make baked eggs

Combine the garlic, thyme, rosemary, basil, and Parmesan and set aside.

Quickly, but carefully, pour 2 eggs into each gratin dish.

Sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

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Herbed Baked Eggs

PRINT RECIPE

2 Servings

Broil until eggs are cooked as you like them, remembering they will continue to cook a bit after removing from oven.

INGREDIENTS

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced fresh basil (about 3 large leaves)
• 2 tablespoon freshly grated Parmesan
• 4 extra-large eggs
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

DIRECTIONS
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 2 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 ramekins/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.

Some additional breakfast or brunch suggestions you might also like…

Quiche Lorraine

Crab Quiche

A Full English Breakfast

Baked Donuts