Herb Baked Eggs

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Herb Baked eggs

These herb baked eggs get me so excited and I'm so happy to finally share it with you!! This is my new favorite way to eat eggs and it's so easy. It takes about 15 minutes altogether and tastes like something you'd order at a restaurant. I cannot take credit for this recipe because it originated from the best of the best, Ina Garten. 

Instead of the herb blend of thyme, rosemary, and parsley in the original recipe, I used only cilantro. That was all I had on hand the first time I wanted to try this and I loved the way it turned out. Feel free to use any delicious blend of your favorite herbs.

Ingredients - Serving size 2
2 tbsp heavy cream
2 tbsp unsalted butter
4 eggs
1 clove of garlic, minced
2 tbsp chopped cilantro (or whatever fresh herbs you're using)
2 tbsp freshly grated parmesan
Kosher salt & fresh ground pepper

  1. Place your oven rack 6 inches below the top. Preheat the broiler for a few minutes.
  2. Combine the chopped herbs, minced garlic, and parmesan. Set aside. Take two small bowls and crack two eggs into each bowl (you will not be baking them in here so you can use any bowls). Ina says it's important to have the eggs ready to go so do not skip this step.
  3. Add 1 tbsp of cream and 1 tbsp of butter to each ramekin or individual baking dish. (Have you ever seen those tiny cast iron baking dishes and thought to yourself, what on Earth could you possibly fit into one of those? These herb baked eggs, that's what.) Place the ramekins on a baking sheet and under the preheated broiler for 2-3 minutes until the butter starts to get golden and bubbly.
  4. Remove the baking sheet from the oven and very carefully pour each pair of eggs into the hot ramekins. The butter and cream mixture is very hot so be careful in case the eggs cause the mixture to splash. Liberally sprinkle salt and pepper on top of the eggs followed by the herb mixture. Return the ramekins back to the oven for another 8 minutes or so. (If you like the egg whites not quite set, 6 minutes will suffice). 
  5. While you wait for the eggs to cook, butter and toast a few slices of bread to serve with the eggs once they're finished. 
  6. After removing the ramekins from the oven, allow them to rest for about a minute or two as they will be piping hot. Serve with toast and enjoy!

Smear this on your toast and be prepared to be extremely satisfied.