Herbed Baked Eggs


After my last post about eggs and their health benefits, I am ready to start taking advantage of this wonderful food. Today, I am going to be sharing my first favorite recipe using eggs.

This recipe is from Ina Garten’s book, Barefoot in Paris. I love so many of her recipes, by the way! What I love about all of the egg dishes I am sharing this week, is that they can be quite easy to prepare, but look so fancy and seem so special. I once served this to a friend coming over for lunch with a muffin, and a small salad. She exclaimed about what a nice lunch I had made, and I had a hard time convincing her it was really quite simple. You can serve this breakfast, lunch or dinner!

I will give a dairy free variation at the end (which is actually how it is in the picture above). My notes on this recipe are to keep in mind that the more shallow the little cooking dishes, the shorter amount of time it takes to cook. The recipes calls for little individual gratin dishes, like these ones, which are quite shallow. I don’t have those, but I do have little creme brulee dishes, like these ones, and they work great. You can also use ramekins, like these ones, but I feel it’s better to use two eggs in this size. All to say, if you have any oven safe small dishes, use whatever you have! You can also often find these type of dishes at second hand stores for a song. Just keep in mind, I feel like using a wider little dish works better than a taller one with less width.

Despite that long paragraph about different types of dishes to use, this recipe is really straightforward. In fact, that’s why she included it in her book.

Here are her notes on the recipe
“Lots of people who knew I was writing a French cookbook wanted a recipe for omelettes. I spent days making them but my heart was never really in it because I always imagined myself cooking lunch while my friends sat waiting at the table. Rori Trovato came up with the perfect solution-shirred eggs, or herb-baked eggs…It’s very French and you can make them with any seasonings you like. “

Herbed -Baked Eggs

1/2 teaspoon minced fresh garlic
1/2 teaspoon minced resh thyme leaves
1/2 teaspoon minced resh rosemary leavves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated parmesan cheese
12 extra large eggs
1/4 cup of heavy cream
2 tablespoons unsalted butter
kosher salt
freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the herbs and the parmesan cheese and set aside. Carefully crack 3 eggs into each of4 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 four 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 until you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Dairy free option:
Since I can’t have dairy, I made this without the cheese,, and just put about a tablespoon of olive oil in, instead of the butter and cream. It worked great! The herbs add so much flavor that they were still very flavorful.

This post is part of Kitchen Tip Tuesday

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. Bloggin' Mama says

    Wow! What an awesome recipe. I’m definitely putting this on my menu plan for after hubby gets home from a work trip next weekend. I’m sure we’ll both LOVE it! Who knows, it looks like my kids might eat it also! Thanks for sharing this.

  2. Kayluray says

    I have eggs almost every morning for breakfast and really enjoyed this recipe. Thank you for posting it.

  3. Jules says

    Kimi…every Friday morning my husband has a large group of men in for a Bible study before work (6:30-8:30). I do breakfast (that keeps ‘em coming!) So I am always on the look out for easy, quick breakfast dishes. These baked eggs sound great. Is this recipe to serve 4? 3 eggs each? I am wondering if these could be done in a muffin tin…one egg per tin. I would have to divide the ingredients appropriately. Would it work?
    Love your website, BTW! Thank you for all your hard work and research for us!
    ~Jules

    • Tiffany says

      Jules,
      Hi did you ever find out if the herbed baked egg recipe can be done in a muffin tin…one egg per tin? I see it was a while ago you posted so hopefully you know what I’m talking about haha
      thanks
      Tiffany

  4. Joanna says

    I made these eggs this morning for company. I don’t have individual gratin dishes so I put it all together in a cast iron skillet. It was delicious – with your recipe for Irish soda bread. The flavors complimented each other quite nicely! I was thrilled to find an easy delicious egg recipe that is a change of pace from scrambled eggs. Thanks for posting this!

    I also think I’ll be making that soda bread often. I used my kitchen aid with the dough hook to knead in the currants, which made it even easier. Success!

  5. says

    Hi Kimi,
    I have been wanting to try this recipe (and the one where you put a slice of tomato in the bottom of a ramekin–the one you shared on the “16 Nourishing Breakfast Ideas” post). Do you know which brands of ramekins/gratin dishes/Corningware-type dishes are lead-free?

    I was grateful that someone pointed out on another thread that Crock-Pots have lead in the glaze, but Hamilton Beach doesn’t. I now cook happily with my HB brand slow cooker, but haven’t been able to definitively find baking dishes. So, I am looking for the ramekin equivalent, information-wise! Thanks!

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