Herbed-Baked Eggs

By GrandmaFred

Ingredients

• 1/4 tsp. minced garlic
• 1/4 tsp. minced fresh thyme leaves
• 1/4 tsp minced fresh rosemary leaves
• 1 tbsp. minced fresh parsley
• 1 tbsp. freshly grated Parmesan
• 6 large eggs
• 2 tbsp. heavy cream (can use milk)
• 1 tbsp. butter
• salt and pepper
• toasted French bread or similar

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

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

Combine the garlic, herbs and Parmesan and set aside.

Carefully crack 3 eggs into each of 2 small bowls without breaking the yolks.

Place 2 individual gratin dishes on a baking sheet. Place 1 tbsp of cream/milk and 1/2 tbsp of butter in each dish and place under the broiler about 3 minutes, until hot and bubbly.

Quickly but carefully, pour 3 eggs into each gratin dish and spinkle 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 dish if they aren't cooking evenly). The eggs will contine to cook after you remove them from the oven. Allow to set 1 minute and serve hot with toasted bread.