Herbed-Baked Eggs

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So creamy and delicious! Perfect for low carb diets.

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Came out tasty, but my gratin dish cracked into 3 pieces. I don't have a professional-style broiler, just one of those broilers that's below the main oven. I tried putting the baking sheet and dish as far "low" as I could, but at 2.5 minutes into the baking I heard a CRACK. When I opened the broiler, I saw the destruction, but I saw beautiful eggs sitting in the middle part of the dish. So I crossed my fingers and broiled it another 30 seconds. This was all done and nearly perfect after 3 minutes (and only 90 seconds for the cream/butter only part. I have a feeling my heating element was simply too close.

The dish was tasty with a great aroma, but I think I'd rather do a frittata or omelet from now on.

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This is "EGGs-Cellent" I have a fairly large fresh herb garden, and this is so easy if you have all the herbs on hand. If you do not have fresh herbs, please DO NOT make this dish. It is a totally different dish with dried herbs, and suffers greatly in the translation. Easy for a group at brunch. Men in my family LOVE this dish. Another winner, Ida.

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these were soooo delicious! check out how mine came out on my blog (see my profile for the url

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My husband and I just finished our dinner. This is too easy to be this fantastic!!!! My personal taste is less rosemary. I'll do about 1/8 tsp of that next time. And we can't eat 3 eggs so I did 2 a piece. But who cares! This could become one of my go-to meals when we want something delicious, simple and quick! :

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So easy, soooo good! Best way to make eggs!

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So good and yet so simple. Amazingly I had everything on hand and even added finely diced fresh black truffle after the eggs were broiled! Heavenly. Its like the French countryside exploded in my mouth with every bite.

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I've probably made this 100 times since I first saw it on her show in 2005. If I ever opened my own restaurant, some variation of this dish would be a staple on the menu.

I'll omit the garlic and parm if I don't have any on hand, and will replace the cream with half & half in a pinch. I've also used dried herbs, and while they lack the full flavor that fresh herbs have, they're still good. We like the eggs extra creamy, so I'll eyeball an extra tablespoon or two of cream.

Any way I make it, it turns out fabulous. Hands down our favorite breakfast.

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Ina is the priestess of elegant simplicity and perfectly balanced flavors, and this recipe is no exception (three cheers for Ina!. I get the eggs and the other non-dairy ingredients from a local farmer's market--and rosemary from my front yard--and imagine getting a nod from Ina for not skimping on the ingredients. I've followed this recipe three times thus far, and the outcome seems better every time I make it. Doubling the herb and cheese mixture per gratin dish isn't bad either;^

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Very tasty! I divided the herbs & cheese; I put 1/8 teaspoon of each herb
and 1/2 of the cheese and garlic into separate small dishes so that each egg dish would get the right amount. They turned out wonderful, just the right seasonings. We loved them. Judy