Oven-baked eggs with herbs
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
These scrambled eggs, topped with a mixture of fragrant herbs, garlic, and grated Parmesan and baked in individual baking pans, are best served piping hot while still bubbly. Perfect for breakfast! The recipe is incredibly simple, but it has a secret: a dollop of heavy cream and a pat of butter in the bottom of the pan before adding the eggs. This will give them a richer flavor and a delicate, creamy aroma. Serve the scrambled eggs right in the pans and enjoy, dipping crisp toast into the runny yolk.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large eggs
- 1/4 tsp minced fresh garlic
- 1/4 teaspoon chopped fresh thyme leaves
- 1/4 tsp chopped fresh rosemary leaves
- 1 tbsp chopped fresh parsley
- 1 tbsp. l. freshly grated parmesan
- 2 tbsp. heavy cream
- 1 tbsp unsalted butter
- French bread or brioche toast, for serving
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Cooking the dish according to the recipe:
- Preheat oven to grill mode for 5 minutes and position the oven rack 15 cm from the heating element.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan in a bowl. Carefully crack 3 eggs into each of 2 cups (you won't be baking in them), being careful not to break the yolks. It's important to have all the eggs on hand before you begin cooking.
- Place two gratin dishes on a baking sheet. Mix 1 tablespoon of cream and 0.5 tablespoons of butter in each dish and bake for about 3 minutes, until the mixture begins to sizzle. Quickly but carefully crack 3 eggs into each dish and sprinkle evenly with the herb mixture, then season generously with salt and pepper.
- Return to the oven for 5-6 minutes, until the egg whites are almost completely set. Rotate the pan if the eggs are baking unevenly. The eggs will continue to cook after you remove them from the oven. Let them sit for 60 seconds and serve hot with crispy toast.
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