August 5, 2011

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.


  1. I love baked eggs,Karen! I love making them with mushrooms or spinach. Your look delicious.

  2. No, I have not made baked eggs. Yes, I will, as soon as I get back to my herb garden in Florida.

  3. Karen, I never had a baked egg. I do love eggs and will probably give this a try, but don't have the little dishes to broil them in, but will start looking for some :)
    Kat from At the Compound

  4. Mmmm...I do that, too! Or I'll just pick a few leaves and crush them if I'm out and around and want to smell it on my hands for a while ;) These eggs are beautiful :D

  5. No, I love eggs but have never baked them. It's on my list of to do's! Great with your herb garden. I need to have one again after seeing this.

  6. I love my little herb garden too Karen. I've made baked eggs years ago and wasn't all that impressed. I really want to try this recipe, how can I not like it? :)

  7. I've never baked eggs before but it's really amazing how something so simple can be so enticing! And I'm totally jealous of your herb garden!

  8. Herbaliciousness :) I love that. These look great!!

  9. "herbaliciousness" I love this expression! ;-) But no, I've not baked eggs either.. but will give it a whirl now! Yours look delicious! So glad to see you had a great holiday with your grandchildren.. they are getting so big!

  10. Yum, yum. So easy and absolutely delicious. This is one of my favorite meals when I'm running late. Love the photos, Karen.

  11. I've never baked eggs like this... with all those fresh herbs, you are making me want these eggs tonight!

  12. What a delicious way to enjoy eggs, I can't believe I never thought to bake them before! Except maybe in a quiche. I think I will have to try this :)


  13. Oh... I am so jealous!! I need to plant an herb garden. I used to have a little bit of one, but then we moved and I have not planted herbs at our present home.

    I want to try this recipe!! Looks so good.

  14. Hi Karen, love the baked eggs, I grow some herbs in my garden. I think I left a comment on you old site, I'll note this one instead. Hope you have a great week.

  15. Having fresh herbs is so great. I don't get a lot of sun in my heavily treed home but I have some in pots that make it nice enough. It's great to see another Montana food blogger! Thanks for visiting me and your comment.

  16. Havent made these but I plan on it.. they sound wonderful!

  17. My family loved your baked eggs Karen! Our farmers market vendors thanks you too ;-) We did twelve on two baking sheets.. they were yelling for more. Thanks for sharing this one.. they were a big hit!

  18. Thank you for your submission to Everything came through perfect, and you are up!

    I did resize your photo. I hope you are happy with the change I made. Do let me know if you want it changed. i always take a look and make sure everything is correct before it goes public.

    Feel free to add any of your back stock of recipes, and please make us a habit when you post a new recipe.


  19. Oh these sound delicious, Karen! And the herbs you used are my favorites. I'm the same way with my herb garden and miss it so in the winter. I've started my kitchen herb garden, but it's just not the same as picking sun kissed parsley and basil. I'm making this before my parsley freezes!


Thanks for visiting... I love to read your comments!


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