Herbed-Baked Eggs

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I adapted this so it is my own fault they didn't turn out. But I added cheese on top, cooked for the time recommeneded and when they came out the eggs weren't cooked and the cheese was burnt. I think using the broiler is too strong of heat and agree with the reviews below that say you should cook at 350 once the eggs are in.

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Saw this on Ina's show,looked like a delicious and elegant way to serve eggs. I was not disappointed, the aroma and taste were far and above the average egg dish. Very easy to make, too. I didn't have fresh herbs so used dried but did use a small amount of fresh minced garlic. As some have mentioned the yokes were a little overdone, but the whites were perfect, I used the maximum time mentioned for broiling, may decrease by one minute next time. Definitely serving this when family visit over the holidays.

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Absolutely fantastic and different way to serve eggs. The flavor that the fresh herbs and parmesan give is incredible. My eggs came out perfectly so not sure why people were having problems. Have to keep an eye on this one for sure as every oven is different. My new favorite way to cook eggs and I'm waiting for my round gratin dish order to arrive from Sur la Table as I write as I'll be making these over and over again. Thanks again Ina for a terrific recipe. You're the best!

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Love Ina, giving this three stars...my first ever mid-level rating for her.

I agree with many reviewers. I have the high-end oven, used correct sized gratin dishes, and the whites were undercooked/yolks were hard. Took a tape measure to be exact at 6 inches from broiler.

I think they need to go in the broiler to cook the cream and butter, then add eggs and herbs, then in the oven at 350 for a while, and then put them under the broiler at the end.

The flavor was great but following this to the letter leaves raw egg whites, which most people dont like.

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What a great recipe! Although there is a little bit of prep work, once everything is set to go it couldn't be any easier. And it's DELICIOUS! Richness from the cheese, cream and butter, freshness from the herbs and a little bite from the fresh garlic...this recipe made eggs interesting again. Definitely company worthy or for breakfast in bed.

If your eggs are cooked on the top but not the bottom, move your rack to a lower position.

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This is a fantastic recipe. The SECRET to SUCCESS IS: the correct dish. I searched high and low....I tried several different gratin dishes... .and I found the BEST DISH: it's a medium sized salad plate with a modest lip, at Crate & Barrel. White.

Seriously - this is THE DISH that makes the recipe turn out perfectly. The diameter is 8" and it works best with three eggs. Can use two but, the very best with 3 eggs.

Broiler on high. about 6" below the element. 4 to 5 min with the butter and creme, then 4-1/2 to 5 minutes with the eggs added. As for the toppings, as long as you have the grated cheese it's fantastic. I always use whatever fresh herbs I have, the more the merrier.

Nom nom nom!

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I've made this four times, and each time it comes out cooked on top and not done or almost done on the bottom. I've had to finish it by baking it with aluminum foil over the top. Last time I added cooked salmon with a little lemon juice zest and it turned out great and no cream! Next time, I'm just going to do the opposite, bake then broil.

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This is such a great dish! I used an italian cheese blend instead of parmesean as it's all I had - it was so good. My only concern was that the egg whites were slightly under done where as the egg yolk was slightly over done. Perhaps next time I'll set them on a lower rack under the broiler. All in all, very pleased!

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I've made a simpler version of baked eggs before, but that recipe called for baking the eggs, rather than using a broiler. I liked that method, so for this recipe, I added the creme and butter in the boiler and then added the eggs and transferred to the oven at 325 for 10 mins. I added the topping when they were almost done and returned to boiler. I think, notthemama53, that might help with the doneness issue.

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I love this recipe. It's so easy, delicious and quite elegant. So good with toasted bread and butter. Simple and delicious --Thanks, Ina!