Herbed-Baked Eggs

Total Time:
12 min
3 min
9 min

2 servings

  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon minced fresh rosemary leaves
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon freshly grated Parmesan
  • 6 extra-large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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4.6 94
Like skrize, my oven gives me the choice between broiling on high, or low heat. I used the low option, and large eggs since I didn't have extra large. I, also, used garlic powder, dried thyme and rosemary leaves, but did use fresh parsley. Since I was using smaller eggs than called for in the recipe, I kept a close eye on them, and ended up shortening the cooking time to 3 - 4 minutes. The eggs came out perfectly. Great recipe with delicious results! item not reviewed by moderator and published
Wow my new favorite way to have eggs for breakfast! My oven allows me to broil at a low temperature which I think made the difference from many of you others who had problems. The butter and cream add a richness to the eggs, the herbs,garlic, and cheese phenomenal! So very happy I tried this easy breezy recipe. Thnx Ina as always you are a top chef! item not reviewed by moderator and published
I love these eggs, I use 1/2 and 1/2 instead of cream. I have also made this into a large pan with 2 dozen eggs for a Christmas breakfast at work. It didn't really take much more time, everyone loved them and it traveled well in the car. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Recipe courtesy of Aida Mollenkamp