Herb Baked Eggs
Indulge in the simple elegance of Herb Baked Eggs, a gourmet-inspired dish that's perfect for breakfast, brunch, or a light dinner. Featuring velvety soft eggs nestled in rich heavy cream and infused with the fresh flavors of parsley, chives, and thyme, this recipe is a fragrant and comforting delight. A touch of Parmesan cheese adds a subtle, savory finish, while the gentle baking method ensures perfectly set whites and luscious yolks every time. Ready in just 22 minutes, this easy baked egg recipe is ideal for busy mornings or hosting a sophisticated brunch. Serve straight from the oven with crusty bread or buttery toast for a restaurant-quality meal that shines with rustic charm.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 4 tablespoons Heavy cream
- 1 tablespoon Unsalted butter
- 1 tablespoon Fresh parsley (chopped)
- 1 tablespoon Fresh chives (chopped)
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease two small oven-safe ramekins or baking dishes with the unsalted butter.
Crack two eggs into each ramekin, being careful not to break the yolks.
Pour 2 tablespoons of heavy cream over the eggs in each ramekin.
Sprinkle the chopped parsley, chives, and thyme evenly over the eggs in both ramekins.
Season each ramekin with a pinch of salt and black pepper to taste.
If desired, sprinkle 1 tablespoon of grated Parmesan cheese over the eggs in each ramekin for added flavor.
Place the ramekins in a baking dish or on a baking sheet to make transferring them easier.
Bake in the preheated oven for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny. For firmer yolks, bake an additional 1-2 minutes as needed.
Carefully remove the ramekins from the oven and let them cool for 1-2 minutes before serving.
Serve warm with crusty bread or toast on the side for dipping.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 240 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
