Herbed Baked Eggs Recipes

MUFFIN PAN BAKED EGGS

Steps:

• Preheat oven to 400°F / 204°C.
• Spray a muffin pan lightly with nonstick cooking spray. In each space of the pan, place about 1/4 tablespoon of butter. Transfer the pan to the oven just until the butter is melted, about 1 minute.
• Crack the eggs into the spaces of the muffin pan. Add herbs.
• Bake in the oven until the whites are fully set and the yolks are cooked to your liking, 7 to 9 minutes. (7 1/2 minutes seems to be the sweet spot for me, with cooked whites and slightly runny yolks.)
• Season the eggs with salt and pepper. Serve with toast.

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

BAKED EGGS FOR A CROWD

Steps:

• Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
• Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

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 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.

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.