Herbed Baked Eggs Serves 2 Recipes

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HERB BAKED EGGS



Herb Baked Eggs image

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

1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leave
1/2 teaspoon minced fresh rosemary leaf
2 tablespoons minced fresh parsley
2 tablespoons freshly grated parmesan cheese
12 extra large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
salt & freshly ground black pepper
toasted French bread or brioche bread, for serving

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

MUFFIN PAN BAKED EGGS



Muffin Pan Baked Eggs image

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

Nonstick Cooking Spray
3 tablespoons Butter, cut into 12 small cubes
12 Large Eggs
1 tablespoon finely chopped Fresh Herbs ((like parsley, chives, or thyme))
Salt and Pepper
Toast, for serving

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

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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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