Food Network UK

Herbed-baked eggs

1

Recipe by Ina Garten

Ingredients

  • 1/4 tsp minced fresh garlic
  • 1/4 tsp minced fresh thyme leaves
  • 1/4 tsp minced fresh rosemary leaves
  • 1 tbsp minced fresh parsley
  • 1 tbsp freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated parmesan cheese
  • 6 extra-large eggs
  • 2 tbsp double cream
  • 1 tbsp unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • Salt and freshly ground black pepper
  • Toasted French bread or brioche, for serving

Use imperial measurements

Method

How to make Herbed-baked eggs

1) Preheat the grill on high for 5 minutes and place the oven shelf 15cm below the heat. Combine the garlic, thyme, rosemary, parsley and parmesan and set aside.

2) Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be grilling 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 tray. Place 1 tbsp of cream and 7g of Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in each dish and place under the grill for about 3 minutes, until hot and bubbly.

4) Quickly, but carefully, pour 3 eggs into each hot gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

5) Place back under the grill for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking tray once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.

6) Allow to set for 60 seconds and serve hot with the toasted bread.