Herbed-Baked Eggs

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Both my husband and I loved these eggs,so tasty and delicious. I made just 2 eggs each. WONDERFUL.

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This dish is elegant, easy, and so flavorful. What an ingenious way to change up eggs.

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I followed this recipe exactly, the dish was unbelievable. I made this recipe with organic eggs, they are so much more healthier for you and they taste better than the conventional kind. Thanks Ina you are the best.

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I'd seen the episode with these eggs a few times and thought they looked delicious, but never thought to make them till I had a sudden craving for eggs this morning. Sadly, I don't have a small gratin dish, heavy cream, or fresh herbs in the house right now, and my brioche supply is also dangerously low ; Nonetheless, I pushed ahead and used a custard rammekin (deeper than the gratin dish, not as much surface area, half and half, dried herbs, and some toasted Wonder Bread for dipping. At 5 min. in my broiler (after heating the cream for the initial 3 min., the top was brown and bubbly, and the center of the dish was a bit runny--perfect for the toast. Yes, the whites were a little gooey as well as the yolks, but I *think* that's intended (or a side effect of the deeper dish. Either way, the flavor was FANTASTIC, and I think that even my egg-a-phobic four year old would eat it if I could convince him they weren't eggs. I'll definitely make this again and again!

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I made this with 2 tbsp sour crm and 2 tbsp milk mixed w/ 3 tsp margarine. The new mixture needs to bake for about 7 min- it will get brown around the edges and bubbly. My family HATES runny egg whites, so I separted them in the beginning. First let the whites set, then add the yolks on top. I initally topped w/ 3/4 of the herb mix. After adding the yolks, topped w/ the rest of the herb mix and a handful of mozarrella (or any cheese on hand an dbaked until brown and bubbly. Also, I didn't have the individual dishes, so I used 1 pyrex loaf dish and that baked 4 eggs perfectly!

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by far the best eggs i have ever had...i love ina!!!

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I made these as the recipe specified and even my picky teenagers loved it. It turned out perfect, but I baked the kids eggs just a little longer so their yolks weren't runny. I like mine runny. A keeper!

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I love eggs and the recipe looked easy and tasty. However while the dish smelled wonderful and looked great, the eggs were extremely undercooked. I put them back in the over and the top would cook and the bottom would be completely runny. Perhaps I didn't let the cream and butter get hot enough or my broiler cooks to hot. I will try this again because after finally having to scramble the dish to get it cooked. I loved the flavor but missed the soft yolks. Maybe the question should be "Are the eggs supposed to be undercooked?" Because if that is the case than the dish would never work for me.

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I didn't have au gratin dishes, so I just made all six eggs together in a baking dish. I used dried herbs. It was really tasty with toasted french bread. This is a great, easy meal.

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Eggs made interesting, who'd have thought? Perfect for brunch, these are incredibly easy and full of flavor! I didn't have rosemary on hand but the beauty of a dish like this is you can tailor it to your tastes.