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Baked Eggs with Rosemary, Garlic and Parmesan

Russ Myers


Weekend brunch is worth waking up for and this recipe will help kick-start your weekend.
Photo: Shutterstock
Recipe: Kitchen Daily

★★★★★ 3 votes
10 Min
10 Min


1/2 tsp
garlic, minced
1/2 tsp
fresh thyme leaves, minced
1/2 tsp
fresh rosemary leaves, minced
2 Tbsp
fresh parsley, minced
2 Tbsp
fresh parmesan cheese, grated
xl, eggs
1/4 c
heavy cream
2 Tbsp
unsalted butter
1 dash(es)
kosher salt
1 dash(es)
coarse ground pepper (to taste)
french bread, toasted


1Preheat broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine garlic, herbs, and Parmesan cheese in a small bowl. Set aside
2Crack 2 eggs, without breaking the yolk, into each of 4 small bowls. Place four 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
3Quickly pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture and salt and pepper. Place back under the broiler for 5 to 6 minutes, or until the whites of the eggs are almost cooked. The eggs will continue to cook after taken out of the oven.
4Cool for one minute and serve hot with toasted bread.

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy