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Parmesan Baked Eggs Recipe

   
 

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     Parmesan Baked Eggs

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1/2 tbsp butter
1/2 tsp oil
1 shallot, peeled, minced
1 tbsp fresh rosemary, minced
1/2 tbsp fresh thyme, minced
1/2 tsp sea salt
6 eggs
1 tbsp heavy cream
Freshly grated Parmesan cheese
 

Instructions
In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery. Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.
Note- Timing of this really important – down to the minute. The eggs might look like they aren’t done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren’t as good.


Originally Submitted
3/9/2012





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