Parmesan Herb Baked Eggs

I believe I’ve said this before, but I’ll say it again…breakfast is probably my favorite meal of the day. There’s nothing better than starting the morning off right is a delicious breakfast and a good cup of coffee, or a mimosa if it’s the weekend! As I was perusing recipes on my usual Foodgawker search, I cam across a photo for an herb baked egg recipe that look so good. When I read the recipe I saw that it originally was an Ina Garten recipe, so I knew it was going to be good! I only made a few changes, like using dry herbs instead of fresh, and I don’t have gratin dishes so I used muffin tins and increased the cooking time a bit. The verdict is that these are really really good! I love the herbed flavor along with the crisp Parmesan cheese. A really nice change to a boring scrambled egg breakfast!

I have to say, I am so so excited for my husband and I’s little getaway next month! We’re planning a weekend getaway to Hammock Beach Resort in Palm Coast, Florida. It’s going to feel so nice to just relax for a few days and enjoy some alone time with my husband, we definitely get caught up in the hectic day-to-day busyness. Also, we’re having a no cell phone rule while away! No texting, playing games, or reading Facebook. I want to really getaway!

-1/4 teaspoon garlic powder
-1/4 teaspoon dried thyme
-1/4 teaspoon dried rosemary
-1 teaspoon dried parsley
-4 eggs
-4 teaspoons heavy cream
-1 tablespoon butter, cut into 4 pieces
-1 tablespoon Parmesan cheese
-salt & pepper to taste
1. Preheat broiler. Place 1 teaspoon of heavy cream into 4 muffin tins. Place one piece of the butter into each tin. Broil for 3 minutes.
2. Mix the garlic, thyme, parley, and rosemary in a small bowl. In another bowl, crack the 4 eggs.
3. Remove pan from oven, place 1 egg in each tin, top with some of the herb mixture, then with some of the Parmesan cheese. Sprinkle with salt and pepper. Broil about 8-10 minutes.

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