Baked Herbed Eggs

Lynnda Cloutier


Recipe and pic are from Big Taste of Little Rock.

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1/2 t. minced garlic
1/2 t. fresh thyme
1/2 t. fresh rosemary
1 tbsp. chopped parsley
1 tbsp. grated parmesan cheese
4 eggs
2 tbsp. cream
1 tbsp. butter
salt and pepper to taste

Directions Step-By-Step

Mix garlic thyme, rosemary, parsley and cheese in small bowl. Mix well. Break two eggs into each of two glasses. Put two individual gratin dishes on a baking sheet. Put 1 T. of cream and 1/2 T. of butter in each dish. Broil for 3 minutes or longer. Serve with Orange Hearts of Palm salad and Focaccia. Serves 2
Big Taste of Little Rock

About this Recipe

Course/Dish: Eggs