Parmesan Baked Eggs
The simplicity of these Parmesan baked eggs is what makes them so amazing! Butter, shallot, herbs, garlic, eggs, and cream.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 tablespoon butter
- 1/2 teaspoon oil
- 1 shallot, minced
- 1 tablespoon fresh rosemary, minced
- 1/2 tablespoon fresh thyme, minced
- 1/2 teaspoon sea salt
- 6 eggs
- 1 tablespoon heavy cream
- freshly grated Parmesan cheese
Instructions
- 1
In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
- 2
Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.
- 3
Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
- 4
Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.