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Herbed-Baked Eggs

These baked eggs are perfect for brunch!

Course Brunch
Cuisine American
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings 2 servings
Calories 662 kcal
Author Michelle

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 Facts
Herbed-Baked Eggs
Amount Per Serving
Calories 662 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 22g138%
Cholesterol 671mg224%
Sodium 633mg28%
Potassium 182mg5%
Carbohydrates 40g13%
Protein 27g54%
Vitamin A 1995IU40%
Vitamin C 2.6mg3%
Calcium 161mg16%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.