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 & CHEESE SCRAMBLED EGGS
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
HERBED-BAKED EGGS
Adapted from the Barefoot Contessa, Bringing the Magic Home, this is a real treat! Try to use fresh herbs, they really make this! If you like, you may use 3 eggs per serving. Great with a nice green salad for a light supper!
Provided by Sharon123
Categories Breakfast
Time 12m
Yield 3 serving(s)
Number Of Ingredients 11
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 2 eggs into each of 3 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 3 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(about 6" from direct heat) for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 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 4 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.
- Enjoy!
Nutrition Facts : Calories 249.1, Fat 19.5, SaturatedFat 8.6, Cholesterol 513, Sodium 195.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.9, Protein 15.8
HERB BAKED EGGS
The perfect luncheon or Brunch dish, leaving your hands free to entertain your guests while they are baking. Very French, and you can make them with any seasonings you like.
Provided by MarieRynr
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.2, Fat 29.3, SaturatedFat 12.9, Cholesterol 773.9, Sodium 289.4, Carbohydrate 2.1, Fiber 0.1, Sugar 1.4, Protein 23.3
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- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks.
- Place 4 individual gratin dishes or ramekins on a baking sheet. Place 1/2 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 2 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. (The eggs will continue to cook after you take them out of the oven.) Serve immediately with toasted bread.
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- Combine 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 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 after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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