Baked Herbed Eggs

  • Yield 2 servings

Try these baked eggs for a change of pace.


1/2 teaspoon minced garlic
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1 tablespoon chopped parsley
1 tablespoon grated Parmesan cheese
4 eggs
2 tablespoons cream
1 tablespoon butter
Salt and pepper to taste


  1. Combine the garlic, thyme, rosemary, parsley and cheese in a small bowl and mix well.  Break two eggs into each of two glasses.  Place two individual gratin dishes on a baking sheet.  Place 1 tablespoon of cream and 1/2 teaspoon of butter in each dish.  Broil for 3 minutes or until bubbly.
  2. Pour the eggs gently into the gratin dishes and season each with salt and pepper.  Top each with half and herb mixture.  Broil for 3 minutes.  Rotate the baking sheet and broil for 3 minutes longer.

Recipe reprinted with permission from the Junior League of Little Rock’s Big Taste of Little Rock (Junior League of Little Rock, Arkansas 2009). 



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