Herbed-Baked Eggs
2 Servings
Recipe note: Â Bake 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 parsley
2 tablespoons freshly grated Parmesan
6 extra-large eggs
2 1/2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
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Directions
Preheat the oven to about 450 degrees F.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls (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 in the oven 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 in the oven for about 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) Â The eggs will continue to cook after you take them out of the oven. Allow to set for a minute or two and serve hot with toasted bread.
