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


1Mix 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 Baked Herbed Eggs

Course/Dish: Eggs