Herbed-Baked Eggs

Yes, yes, I have joined yet another baking group. This one, Barefoot Bloggers, was started by Tara of Smells Like Home, and is devoted to cooking/baking Ina Garten recipes twice a month. I was drawn to this group for a few reasons:

#1 – I could stand to focus on cooking for a change instead of always baking – variety is the spice of life, no?
#2 – I love Ina Garten.
#3 – My sister bought me Ina’s Barefoot Contessa at Home cookbook for Christmas and it has been neglected.

Definitely good reasons. Now on to the food!

Our first recipe was Herbed-Baked Eggs, which I had actually watched Ina make on an episode of Barefoot Contessa. They looked fabulous, and I was looking forward to trying them. Some butter and cream is heated to bubbling under a broiler, and then three eggs are slipped into the gratin dish, covered with a mixture of herbs and Parmesan cheese. What a wonderful dish, and something so quick yet fancy enough to serve to breakfast guests. The eggs need a bit longer than the 5-6 minutes Ina estimates under the broiler, but the taste is just fabulous.

Herbed-Baked Eggs

Servings 2 servings
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Course:Brunch
Cuisine:American
Author: Michelle

These baked eggs are perfect for brunch!

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)

Directions:

  1. 1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. 2. Combine the garlic, thyme, rosemary, parsley, and Parmesan 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.)
  3. 3. 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 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.

Nutrition:

Calories: 662kcal
Fat: 43g
Saturated fat: 22g
Cholesterol: 671mg
Sodium: 633mg
Potassium: 182mg
Carbohydrates: 40g
Protein: 27g
Vitamin A: 1995%
Vitamin C: 2.6%
Calcium: 161%
Iron: 3.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!