Herb Baked Eggs Food

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

HERB BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
• Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
• Place 4 individual gratin dishes on a baking sheet.
• Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
• Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
• Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
• The eggs will continue to cook after you take them out of the oven.
• Allow to set for 60 seconds and serve hot with the toasted bread.

BAKED EGGS WITH HERBS

Steps:

• Set oven to 350ºF or Mark 4.
• Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
• Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
• Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
• Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.

BAKED EGGS WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Preheat oven to 450°. Combine herbs and garlic; set aside.
• In a glass measuring cup, mix butter and cream. Place six 4-ounce ramekins or ovenproof cups on a baking sheet.
• Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
• Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin.
• Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
• Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven.
• Place each ramekin on a plate. Serve immediately with toast.