Herbed-Baked Eggs
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Ingredients
  • ¼ tsp minced fresh garlic
  • ¼ tsp dried thyme leaves
  • ¼ tsp dried rosemary leaves
  • 1 tbsp dried parsley
  • 1 tbsp Parmesan/ cheddar cheese
  • 4 large eggs
  • 2 tbsp fresh milk
  • 1 tbsp unsalted butter
  • Salt and freshly ground black pepper
  • Toasted Foccacia bread, for serving
Directions
  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 2 small bowls without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
  3. Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of fresh milk and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
  4. 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.
  5. 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 foccacia bread.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2009/10/herbed-baked-eggs/