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
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.