Description
These herb baked eggs are a delightful and flavorful breakfast or brunch option. Creamy eggs with a blend of fresh herbs and cheese, baked to perfection for a satisfying meal.
Ingredients
Scale
Eggs:
- 4 large eggs
Cream Mixture:
- 1/4 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh thyme leaves
Additional:
- 1/2 cup shredded cheese (such as Gruyère or cheddar, optional)
- Salt and black pepper to taste
- 1 tablespoon butter for greasing
Instructions
- Preheat and Prepare: Preheat the oven to 375°F. Grease four small ramekins.
- Mix Cream: In a bowl, combine cream, half of the herbs, salt, and pepper.
- Assemble Eggs: Crack an egg into each ramekin, pour the cream mixture over eggs. Add remaining herbs and cheese.
- Bake: Place ramekins on a baking sheet. Bake for 12-15 minutes until eggs are set.
- Serve: Let cool slightly before serving.
Notes
- Use fresh herbs for best results.
- Substitute heavy cream with milk for a lighter option.
- Enhance with spinach or mushrooms for variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 ramekin
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg
