Herbed-Baked Eggs

While I'm cooking dinner, it's so much fun to grab my little scissors and go out to my herb garden. Snip, snip... a little parsley here, a bit of thyme there... snip, snip... a few branches of rosemary. I purposely cut more than I'll use; I crush the excess gently in my hand and put them on the counter so I can enjoy the aroma as I'm working in the kitchen. 

This recipe is from Ina. I've made them before and have been thinking of them lately. So, tonight this was our dinner. These eggs are soft, creamy, custardy, hot, bubbly, buttery, and full of fresh-picked herbaliciousness.

Have you ever had baked eggs? If not, you're missing out... better make some soon!


Herbed-Baked Eggs - from Ina Garten
1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 T minced fresh parsley
1 T freshly grated Parmesan
6 extra-large eggs
2 T heavy cream
1 T unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving


Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.


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.)


Place 2 individual gratin dishes on a baking sheet. Place 1 T of cream and 1/2 T 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.