Tried and True: Herbed Baked Eggs

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This is one of those recipes that I love to make for a light din­ner or a fab­u­lous break­fast. What is it they say – eggs are good anytime?

Trust me when I say, once you try it – it will be one of your favorite go-to recipes.

Herbed Baked Eggs

[Recipe Cour­tesy of The Bare­foot Con­tessa]

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
1 table­spoon freshly grated Parme­san
6 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

1. Pre­heat the broiler for 5 min­utes and place the oven rack 6 inches below the heat.
2. Com­bine the gar­lic, thyme, rose­mary, pars­ley, and Parme­san and set aside.
3. 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.)
4. Place 2 indi­vid­ual gratin dishes on a bak­ing sheet.
5. 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.
6. Quickly, but care­fully, pour 3 eggs into each gratin dish and sprin­kle evenly with the herb mix­ture, then sprin­kle lib­er­ally with salt and pepper.
7. 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.
8. Allow to set for 60 sec­onds and serve hot with toasted bread.

Related posts:

1. Tried & True: Baked Cheese Crepes…
2. Tried & True: Broiled Salmon with Herb Mus­tard Glaze