Herb Baked Eggs

Oh the joy of a runny egg yolk. There are few things that I love more in life than sopping up the ooey gooey yellowy goodness of a perfectly cooked egg with a piece of toast or crusty bread. Even though I could eat a fried egg every morning for breakfast, and be perfectly content, finding a new method to prepare my favorite breakfast meal is always very exciting. I will warn you that baking an egg and achieving a runny yolk can be tricky and can go wrong very quickly, so I encourage you to pay very close attention to your little friends while they are in the oven.


  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh thyme leaves
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon freshly grated Parmesan
  • 4 extra-large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper

Preheat the broiler for 5 minutes on low.

Toss together the chopped garlic, herbs and grated cheese and set aside.

Crack your eggs into a separate bowl to allow for easy transition to the gratin dish when it is time.

Split the heavy cream and butter between two individual sized gratin dishes and place them on a baking sheet under the broiler for 3-5 minutes until bubbling. Remove from the oven and carefully add two eggs to each dish and cover with the herb mixture. Return to the oven and broil until the white part of the egg is mostly set but the yolk remains runny. Once you remove the eggs from the oven, they will continue to cook slightly. Serve with bread or toast.


Source: Ina Garten


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