I love herbed baked eggs and this recipe is in my breakfast anytime recipe box. It is amazing how simple this dish is. The delicate the eggs are baked in a touch of cream and butter. Every bite of toast dipped in to the buttery, thyme and rosemary scented eggs is a little bit of heaven. Thank you Ina.
Adapted From Ina Garten
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 3 tablespoon freshly grated Parmesan
- 4 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- Toasted French bread or toasted english muffin, for serving
Preheat the broiler for 3 minutes.
Combine and chop the garlic, thyme, rosemary (I love using my new mezzaluna). Add herbs and garlic to the parmesan and set aside. Carefully crack 4 eggs into 2 individual bowls or one large bowl for sharing without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish or all the cream and eggs in one baking dish if you are sharing and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour eggs into each dish and sprinkle evenly with the herb mixture. Place back under the broiler for 5 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, do not touch the hot dish and serve hot with toasted bread.
Pete and Gerry’s blue hued heirloom eggs
My new toy, my mezzaluna.