Baked Eggs

Weekends are made for brunch, and these herb baked eggs are one of our favorites.  They are fast and easy to make, and your house will smell amazing!  

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 servings

2 tsp fresh, minced garlic
2 tsp fresh, chopped thyme
2 tsp fresh, chopped rosemary
2 tbsp fresh, chopped parsley
2 tbsp fresh, grated parmesan
2 tbsp heavy cream
2 tbsp butter
6 eggs
kosher salt and ground black pepper, for seasoning

Preheat the broiler and place an oven rack about 6 inches below the heat.  Combine the garlic, thyme, rosemary, parsley and parmesan in a small bowl and set aside.  Crack the eggs into a separate bowl, being careful not to break the yolks.

Put the butter and heavy cream in a baking dish, and place under the broiler until bubbles begin to form, about 2-3 minutes.

Carefully pour the eggs into the baking dish, on top of the butter/cream mixture.


Sprinkle the herb/cheese mixture on top of the eggs and season with salt and pepper.


Place the dish back under the broiler for 5-7 minutes.  The egg white should be cooked through and the yolks should be starting to set.

Remove from the oven, and let stand for 2 minutes before serving.