baked eggs

So when carey said she was looking for quick, easy and cheap recipes, I immediately thought of this one I made a few weeks ago when my parents were here (though I only made it for myself since it was like midnight and everyone thought I was crazy for eating so late). It was fast and delicious! I used a recipe that is circulating the food blogs I frequent. I omitted the heavy cream entirely, didn't use garlic cause I don't have any on hand at the moment, used fresh oregano instead of parsley, and substituted gugisberg swiss for the parmasean. Still pretty good. I didn't have a problem with undercooked whites that other people complained of, and I thought the yolks were TOO cooked. I think because I used a shallower gratin pan they cooked more easily.

All of the ingredients! not many right?

Herbed-Baked Eggs
From: Barefoot In Paris

Makes 1 servings

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

3 extra-large eggs

1 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes. Place the oven rack 6 inches below the heat. [I have a traditional boiler, so I didn't do this step as you can see from the picture of melted butter below]

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.)

rosemary, oregano, thyme

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. [I forgot to add the salt and pepper. d'oh!]


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.