Baked Eggs With Parmesan and Herbs

baked-eggs-parmesan-herbs
Photo by Danny Kim
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  • Serves 2
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    Nutritional Information

    Per Serving

    • Calories 250 calories
    • Fat 23 g
    • Sat Fat 13 g
    • Sodium 640 mg
    • Protein 9 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 111 mg

Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.

Ingredients

  1. Check 1 tablespoon unsalted butter, softened
  2. Check 1/4 cup heavy cream
  3. Check 2 tablespoons finely grated Parmesan
  4. Check 2 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
  5. Check 2 large eggs
  6. Check Kosher salt and black pepper
  7. Check thin toast spears, for serving

Directions

  1. Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.