Best Herbed Baked Eggs Recipes

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HERBED-BAKED EGGS



Herbed-Baked Eggs image

Provided by Ina Garten

Categories     appetizer

Time 12m

Yield 2 servings

Number Of Ingredients 10

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
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Steps:

  • 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 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. 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.

HERBED BAKED EGGS



Herbed Baked Eggs image

For a beautiful brunch dish, I serve this egg recipe. It is so quick and simple yet the herbs make it so flavorful.-Sandy Szwarc, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons butter, softened
1/2 teaspoon each minced chives, tarragon and parsley flakes
4 eggs
1/4 teaspoon pepper
4 tablespoons half-and-half cream
4 tablespoons grated Parmesan cheese

Steps:

  • Combine the butter and herbs; divide among four 4-oz. baking dishes. Place dishes in a large baking pan. Place in a 350° oven for 2-4 minutes or until butter has melted. , Break one egg into each dish. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon Parmesan cheese. , Bake for 12-15 minutes or until eggs are set. Serve immediately.

Nutrition Facts :

HERBED - BAKED EGGS



HERBED - BAKED EGGS image

Categories     Egg     Breakfast     Broil     Quick & Easy

Yield 4 people

Number Of Ingredients 11

1/2 tsp minced fresh garlic
1/2 tsp minced fresh thyme leaves
1/2 tsp minced fresh rosemary leaves
2 tbl minced fresh parsley
2 tbl fresh grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tbl unsalted butter
Kosher salt
Ground black pepper
Toasted French bread or brioche

Steps:

  • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Toast the bread while oven is coming to temp. Combine the garlic, thyme, rosemary, parsley, and cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups without breaking the yolks. Place 4 (#6) gratin dishes on a baking sheet. Place 1 tbl of cream and 1/2 tbl of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, 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. The eggs will continue to cook after you take them out of the oven. Allow to set for 1 minute and serve hot with toasted bread.

BAKED HERBED EGGS



Baked Herbed Eggs image

Recipe and pic are from Big Taste of Little Rock.

Provided by Lynnda Cloutier

Categories     Eggs

Number Of Ingredients 9

1/2 t. minced garlic
1/2 t. fresh thyme
1/2 t. fresh rosemary
1 tbsp. chopped parsley
1 tbsp. grated parmesan cheese
4 eggs
2 tbsp. cream
1 tbsp. butter
salt and pepper to taste

Steps:

  • 1. Mix garlic thyme, rosemary, parsley and cheese in small bowl. Mix well. Break two eggs into each of two glasses. Put two individual gratin dishes on a baking sheet. Put 1 T. of cream and 1/2 T. of butter in each dish. Broil for 3 minutes or longer. Serve with Orange Hearts of Palm salad and Focaccia. Serves 2 Big Taste of Little Rock

HERBED BAKED EGGS (SERVES 2)



Herbed Baked Eggs (Serves 2) image

Number Of Ingredients 11

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 cheese
6 extra-large eggs
2 tablespoon heavy cream
1 tablespoon unsalted butter
1 Kosher salt
1 Freshly ground black pepper
2 Toasted French bread or brioche, for serving

Steps:

  • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  • Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese 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 two individual gratin dishes on a baking sheet.
  • Place 1 tablespoon of cream and ½ 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.
  • . 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.

HERBED-BAKED EGGS



HERBED-BAKED EGGS image

Categories     Egg     Breakfast     Bake

Number Of Ingredients 10

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
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Steps:

  • 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 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. 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.

HERBED BAKED EGGS



HERBED BAKED EGGS image

Number Of Ingredients 1

http://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2.html?oc=linkbackORALLY%20ANNIHILATE.

Steps:

  • http://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2.html?oc=linkbackORALLY%20ANNIHILATE.

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