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1 Comment

Herbed Eggs

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Herbed Eggs Collage via Better Hens and Gardens In the summertime, when both herbs and eggs are plentiful, this is one of our favorite week-end breakfast dishes.

You can use whatever herbs (and quantities of herbs) that are your favorite, but fresh farm eggs and herbs really make this dish fantastic. The ingredients are simple, but the combination is delicious. 

This dish is adapted from a recipe in Barefoot Contessa In Paris by Ina Garten. It serves 2, but the recipe can easily be multiplied to serve as many as you would like.

 

 

Herbed Eggs

Adapted from Barefoot Contessa In Paris
Print Recipe Pin Recipe
Servings 2

Ingredients
  

  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 2 tablespoons minced fresh parsley
  • 1/4 - 1/2 cup freshly grated Parmesan cheese
  • 6 eggs
  • 2 tablespoons half & half
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper

Instructions
 

  • Crack 3 eggs each into two small individual bowls or ramekins, being careful not to break the yolks.
  • Preheat the broiler and place an oven rack about 6 inches below the heat.
  • Put 1 tablespoon of half & half and 1/2 teaspoon of butter into each of two individual gratin dishes.
  • Place the gratin dishes under the broiler for about 5 minutes, or until the butter is melted.
  • Combine the thyme, rosemary, parsley, and Parmesan cheese into another bowl, and mix thoroughly.
  • Remove the gratin dishes from the oven, carefully pour all three eggs in the ramekins into each gratin dish, and sprinkle evenly with the herb and cheese mixture.
  • Grind fresh pepper on each dish to taste, and place back under the broiler for about 6 minutes or until the yolks reach the desired doneness.
  • The eggs will continue to cook once removed from the oven, so it's best to remove them from the oven slightly before they're done.
  • Serve with toast, handling carefully because the gratin dishes will be hot.

Notes

It's also easy to accommodate those who like their eggs runnier (or not) by removing each individual dish based on the desired level of doneness.
Tried this recipe?Let us know how it was!

 

Related posts:

Swiss Chard Frittata
Country Omelet
Overnight French Toast Casserole
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Filed Under: Breakfast

About Lesa

Lesa Wilke is a homesteader and freelance writer who loves to inspire others on their journey to more sustainable lifestyles. She accomplishes this by sharing the skills she’s learned (plus support, advice & tips) while farming goats, chickens, honeybees, and produce.

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Comments

  1. Carole West @ Garden Up Green says

    August 29, 2015 at 7:36 am

    This looks incredible, I’m always trying to think of new ways to eat eggs and omelets is about as creative as I’ve gotten. I have many fresh herbs in the garden so I’ll have to try this. Thanks!

    Reply

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