Herb Baked Egg Recipes

BAKED EGGS WITH HERBS

Steps:

• Set oven to 350ºF or Mark 4.
• Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
• Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
• Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
• Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.

HERB BAKED EGGS

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.

HERBED-BAKED EGGS

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.

HERB BAKED EGG

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix the salt, black pepper, fennel, coriander seed and parsley together and set aside.
• Brush 2 ramekins or custard cups with melted butter or coat with non-stick cooking spray.
• Crack open one egg into each dish. Try to not break the yolk.
• Pour 2 tablespoons milk around the edges of each egg yolk. Sprinkle with herbs across each egg and add the optional cheese and meat around the edges of the egg.
• Place the dishes on a cookie sheet and then place the cookie sheet in the oven.
• Bake for 15 to 20 minutes until the milk and cheese begin to bubble. Serve immediately.