Herbed-Baked Eggs

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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

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Saw this late at night tbree days ago and I couldn't wait to try it for my Mom and husband on our vacation. It was a smash hit! Now admittedly, my Mom loves this kind of stuff but my meat and potatos hubby just loved it! It is officially now one of the family favorites!

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I didn't have all of the fresh herbs to make this, except for parsley. So I added pesto which already has the parmesan and garlic in it. It was great and the pesto married well with the cream & egg. Very good!

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What a simple and delicious recipe! It was a compliment to my ham on Easter Sunday. We are egg lovers, so I have also made this recipe for both a quick dinner and an elegant appetizer. For my toaster oven it took 8 minutes to cook through.

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**addition to prev. post**
I bought an 8" round ramekin (5 1/2" inside diam. for a 2 egg serv. I don't like a lot of whites, so I usually throw out 1/2 or most of 1 egg white. The larger round dish thins the whites out so they cook more thoroughly I think. Broil about 5 min., set for 1 min. The whites are cooked through, the yolk is starting to set with the middle soft and creamy. It's divine!