This is one of my favorite breakfast dishes. Herb Baked Eggs is probably the best way you can start a Saturday or Sunday morning. Pair these with some thick bacon and a flaky buttery biscuit and you’ll be ready to take on the day.
Something to note is that everyone likes their eggs a bit different. I personally like them nearly set with only a slight bit of runny yolk, while some people prefer them sunny-side up style with a super runny yolk. The cooking time below is going to yield you a firm yolk. Not your style? Adjust the cooking times a bit, and give them a check as their cooking to see how “done” the yolks are. When they’ve reached the style you like, take them out and enjoy!
-1/2 teaspoon minced thyme (fresh, don’t use dried herbs)
-1/2 teaspoon minced rosemary (again…fresh!)
-2 tablespoons minced parsley (you guess it…fresh not dried)
-2 garlic cloves, minced
-salt and pepper
-2 tablespoons grated Parmesan cheese
-1 tablespoon butter, cubed
-5 tablespoons light cream
1. Heat oven to 450. In a pie plate, place the cubed butter and the light cream. Bake for 5 minutes.
2. While the butter and cream are heating, crack the eggs into a bowl. Combine the garlic, thyme, parsley, rosemary, and Parmesan in a small bowl.
3. Pour the eggs into the heated butter and cream mix. Top with the Parmesan herb mix, season with salt and pepper. Bake for 7 minutes, then place under the broiler for 2 and 1/2 minutes. As noted above, if you want runny eggs adjust these times lower and keep checking them for your desired “doneness”. I like firm eggs but if you like more of an over-easy you’ll want to cook them a bit less.
Source: Barefoot Contessa