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Herb-Baked Eggs

(recipe, Katie Hickey)


This recipe is from Ina Garten and makes a great weekend breakfast. Feel free to make each with just one egg, if you prefer.


  1. ¼ tsp. minced garlic
  2. ¼ tsp. each minced fresh thyme and basil (can also use tarragon, rosemary, any herbs, really)
  3. 2 tsp. minced fresh parsley
  4. 2 tsp. grated parmesean (optional)
  5. 4 large eggs
  6. 2 Tbsp. half and half (or whole milk)
  7. 1 tsp. butter
  8. salt and pepper


  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. Combine the garlic, thyme, basil, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
  3. Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of half and half and ½ tsp of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread