Herb Baked Eggs

Herb Baked Eggs

1/2 teaspoon thyme leaves, minced
1/2 teaspoon oregano leaves, minced
3/4 tablespoons parsley, minced
1 tablespoons parmesan cheese, grated
Pinch garlic powder
6 extra-large eggs
3 Tbsp heavy cream
1 1/2 Tbsp unsalted butter
Salt and Pepper to taste, if desired
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the thyme, oregano, parsley, parmesan cheese and garlic powder and set aside. Carefully crack 2 eggs into each of 3 small bowls (you won’t be baking them in these) without breaking the yolks.

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 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. (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.

Good eggs! Easy and quick. However, I left mine in for the entire 6 minutes and they were a bit over-cooked for my taste. Nest time I'll only cook them 5 minutes!

Adapted from http://www.thedragonskitchen.com/2008/07/herb-baked-eggs_25.html