Baked Herbed Eggs

Lynnda Cloutier


Recipe and pic are from Big Taste of Little Rock.


★★★★★ 3 votes



  • ·
    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

How to Make Baked Herbed Eggs


  1. 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

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About Baked Herbed Eggs

Course/Dish: Eggs

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