Parmesan Baked Eggs
Ingredients
1 1⁄2 tablespoon butter
1⁄2 teaspoon olive oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
1⁄2 tablespoon fresh thyme, minced
1⁄2 teaspoon salt
6 eggs
1 tablespoon heavy cream
Parmesan cheese, grated
Instructions
1. Heat oven to 375*F. Place small pat of butter, about 1 teaspoon each, in bottom of each of three ramekins. Place ramekins in baking dish then transfer to oven until butter melts. Remove ramekins from oven.
2. Heat oil and butter in small saucepan. Add shallot and sauté until soft, about 3 to 5 minutes. Add herbs and salt then remove from heat and stir to combine.
3. Pour 1 teaspoon of cream into each ramekin and crack 2 eggs into each. Sprinkle the herb mixture evenly over the top of each ramekin and return to oven, still in the baking dish, and bake for about 7 minutes.
4. Switch oven from bake to broil and turn heat setting to broil if necessary for your oven. Sprinkle eggs with Parmesan cheese. Broil eggs for another 2 minutes or until egg whites are just set and yolks are still soft. Let stand 3 to 5 minutes before serving.
Comments
This recipe is from Pinch of Yum and I thought it was truly yummy! Sadly, I’m still working on perfecting the whole baked eggs thing, because I’m having a hard time getting the whites set and the yolks runny. I’ll keep working on it, though, and eventually I’ll get it perfected!
Shown here with Roasted Potatoes and maple sausage links.