Baked Herbed Eggs Recipes
MUFFIN PAN BAKED EGGS
Topped with herbs and baked in a muffin pan, this is a great way to serve eggs to a crowd without dealing with an over-crowded skillet or griddle.
Provided by Jess Smith via Inquiring Chef
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F / 204°C.
- Spray a muffin pan lightly with nonstick cooking spray. In each space of the pan, place about 1/4 tablespoon of butter. Transfer the pan to the oven just until the butter is melted, about 1 minute.
- Crack the eggs into the spaces of the muffin pan. Add herbs.
- Bake in the oven until the whites are fully set and the yolks are cooked to your liking, 7 to 9 minutes. (7 1/2 minutes seems to be the sweet spot for me, with cooked whites and slightly runny yolks.)
- Season the eggs with salt and pepper. Serve with toast.
Nutrition Facts : ServingSize 2 eggs, Calories 176 kcal, Carbohydrate 1 g, Protein 11 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 342 mg, Sodium 170 mg, Sugar 0.3 g, TransFat 0.3 g, UnsaturatedFat 7 g
HERB BAKED EGGS
The perfect luncheon or Brunch dish, leaving your hands free to entertain your guests while they are baking. Very French, and you can make them with any seasonings you like.
Provided by MarieRynr
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
- Carefully crack 3 eggs into each of 4 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).
- Place 4 individual gratin dishes on a baking sheet.
- Place 1 TBS cream and 1/2 TBS 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 the toasted bread.
Nutrition Facts : Calories 370.2, Fat 29.3, SaturatedFat 12.9, Cholesterol 773.9, Sodium 289.4, Carbohydrate 2.1, Fiber 0.1, Sugar 1.4, Protein 23.3
CHEF JOHN'S BAKED EGGS
If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
- Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
- Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
- Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g
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- Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 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.)
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