Eggs are baked with herbs, garlic, and parmesan for a flavorful and delicious brunch dish. It’s so easy to make!

Baked Eggs - In Red Dish with Parmesan and Herbs
My love for the versatility of eggs seems to grow bigger and bigger all the time, and this is my latest love. You put a little butter and cream in a mini gratin dish under the broiler until it’s sputtering bubbling hot, then quickly add in the eggs, sprinkle an herb cheese garlic mixture on top, and pop it under the broiler for 5 more minutes until the white has set but the yolks are still runny.  Simple and so very delicious.  Just a little disclaimer, if your broiler cooks inconsistently, this may not be the best way to prepare the eggs if you want to ensure a runny yolk without a runny white, but I do suggest that you try frying some eggs sunny side up in a pan instead and sprinkling the mixture on top, because that’s one of the best parts.
Quick thanks to my dad and Lesli for getting me those cute mini gratin dishes from Le Creuset!
Here’s how to make these:

Place two mini gratin dishes on a sheet pan and add 1 tbsp heavy cream and 1/2 tbsp butter in each.

Cream and Butter in Red Oval Dish

Place under the broiler for 3 minutes until bubbling and melted.

Broiled Dairy Mixture in Dish

Quickly add three eggs to each gratin dish, sprinkle with the herb cheese mixture, and season with salt and pepper.

Raw Eggs, Garlic, and Herbs in Dish Ready to be Baked

Pop under the broiler for another 5 minutes, rotating halfway throughout, until the white is cooked through.  Enjoy!

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Baked Eggs with Herb Mixture on Top

Herbed Baked Eggs

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Eggs are baked with herbs, garlic, and parmesan for a flavorful and delicious brunch dish. It's so easy to make!
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Ingredients

  • 1/4 tsp minced rosemary
  • 1/4 tsp minced thyme
  • 1/4 tsp minced garlic
  • 1 tbsp minced parsley
  • 1 tbsp grated parmesan
  • 6 eggs
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper

Instructions 

  • Preheat the broiler for 10 minutes while you mince all the herbs and prep the ingredients.
  • Mix together the rosemary, thyme, garlic, parsley, and parmesan.
  • Crack the eggs into two teacups (3 in each) and set aside.
  • Place two mini gratin dishes on a sheet pan and add 1 tbsp heavy cream and 1/2 tbsp butter in each.
  • Place under the broiler for 3 minutes until bubbling and melted.
  • Quickly add three eggs to each gratin dish, sprinkle with the herb cheese mixture, and season with salt and pepper.
  • Pop under the broiler for another 5 minutes, rotating halfway throughout, until the white is cooked through.  Enjoy!

Nutrition

Calories: 318kcal, Carbohydrates: 2g, Protein: 19g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 521mg, Sodium: 375mg, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Fifteen Spatulas