Herbed-Baked Eggs

Total Time:
12 min
Prep:
3 min
Cook:
9 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I love this recipe. It's so easy, delicious and quite elegant. So good with toasted bread and butter. Simple and delicious --Thanks, Ina! item not reviewed by moderator and published
I have made this recipe twice and both times the egg whites were raw in the middle of the baking dish. I thought maybe the eggs needed to be at room temperature so the second time I made them, I set the eggs out to get the chill off of them. Not only did the egg whites not cook in the middle but the dish I had them in cracked. This was a porcelain dish. Made for the oven. Here is another Ina Garten dish that did not meet expectations. The taste and presentation were delicious looking and I did everthing the recipe said to do but it did not perform as stated in the recipe. I will probably bake them instead of putting the eggs under the broiler. item not reviewed by moderator and published
My wife made this about a month ago and we fell in love with it! It is delicious! The presentation factor takes simple eggs up and raises them several notches and with the fresh herbs and ease of preparation it makes this a no-brainer. I did notice that my wife's version was tastier than mine and I found that she used 1/4 tsp garlic powder because that is all we had. I used fresh garlic today and it was a bit overpowering to me for this type of dish and I like garlic. I would also recommend watching them closely if you use fewer, or smaller, eggs. My dish with two large eggs cooked in less than 2 1/2 minutes. Try it! item not reviewed by moderator and published
Ina is great and so is this recipe. I added a tbl sp of polenta to the hot cream/ butter before dropping in the eggs (made it with 2 eggs) and also added a little mozzarella to the herb mix. Cooked under 400 degree broiler, let sit for a few minutes, the herbs/ cheese were very lightly browned and the eggs were creamy soft boiled... . Delicious. item not reviewed by moderator and published
wonderful recipe! I did everything the recipe called for and it was perfect! and for those of you whose ovens have two broiler settings (mine has high and low) high works great so I would use that! Thanks Ina, for a filling and delicious lunch! item not reviewed by moderator and published
Used basil instead of parsley and dried thyme. Result was delicious - both kids (9 and 12) loved it as well! item not reviewed by moderator and published
Rich and tasty breakfast. It's like your sausage and gravy but minus the sausage but lots of eggs. I just used dried spices as I didn't have the fresh ones available. It tasted so good already with dried spices. I didn't use Rosemary as I don't have it in stock (and I'm not a fan of its strong taste either). I added red crushed pepper for some heat. I had it with toast..... and it was delicious. It would be a special breakfast recipe for my future guests. item not reviewed by moderator and published
Delicious. The herbs were perfect, incredible taste. I'd never skip the garlic, only cut back if too strong. I've found my new favorite egg dish & it's so quick & simple. My gratin dishes were slightly smaller & I used two jumbo eggs per dish. It was served with grilled french bread slices for dipping & a side of bacon. I craved it again for dinner that same day. I'm not an egg fan, but this recipe made me one. item not reviewed by moderator and published
This recipe is perfection. I made the mistake of pulling the dish out after exactly 6 minutes forgetting to make up for lost time and heat when I slowly turned the baking dish around half way through. And although I waited a full minute before serving, I burned the roof of my mouth on the first bite I rested on top of the toast. Both easily avoidable next time. And there will be a next time.. I was transported twice while eating the results; once to France because of the combination of flavors; a second time when I remembered eating fried eggs on toast after school for about a year when I was 14. item not reviewed by moderator and published
I have made this twice. Try #1 was breakfast while watching the Royal Wedding. Don't have au gratin dishes, made in skillet like other reviewer. If using dry herbs, CUT WAY BACK. Garlic was too much for early morning. I added fresh spinach and mushroom. Smallish eggs got over-done for my taste. It was good warmed up for lunch. I give this 2 stars, because of the garlic. Try #2 - much better. Left out garlic. Made in muffin pan. Also used fresh spinach and mushroom. This recipe requires careful watch while under broiler to get soft egg yolks, but whites all the way done (way I like my eggs.I give this 4 stars, but still need to get the egg timing down. I think it would be good with added bacon,ham, green chile, any omelette ingredient. item not reviewed by moderator and published
Loved this. I was missing some of the herbs and the parmesan so I used thyme, garlic, and cheddar cheese. Also, I only cooked two eggs and they cooked really fast. Just 2 1/2 minutes. So good. item not reviewed by moderator and published
I was very surprised how much this recipe was loved by kids! I fed 10 kids, and every one of them loved the eggs! We did cook eggs in muffin tins. We put 1/2 Tbsp milk (didn't have cream) and 1 tsp butter in each tin cup. We heated them under broiler as recipe calls for and then added one egg per muffin holder. Added herbs/cheese and broiled 5 min. The yolks were soft and runny. I loved it, but kids asked me to cook a little longer. So I turned off broiler and put theirs back in ON BOTTOM RACK and let them finish cooking the yolk (approx. 3 min in closed, turned-off oven). They were perfectly finished...with yolk completely cooked to their liking. Will definitely make again! item not reviewed by moderator and published
OMG, I found my new favorite egg dish, this was wonderful and my kitchen smelled heavenly. I thought the herbs were perfect and while I only used two eggs (I WISHED I had made three mine cooked faster than the stated time so watch them carefully. I also used several pieces of rustic french bread that I sliced rubbed with garlic and butter and topped with parmesan cheeseand also broiled with the eggs, wow was it good. I love this, thanks Ina!!! item not reviewed by moderator and published
Delicious recipe. You do need to keep an eye on this one but it is worth it. I LOVE EGGS and this is just another recipe that proves why. Low cost and magic in your mouth! item not reviewed by moderator and published
I liked the idea of this recipe, but the spices were too heavy; it would be better if the spices were halved, that way they would not overpower the eggs. You want the spices to compliment your dish, not be the only thing you notice; thus, the name for this dish should be "herbs with eggs". Start checking the eggs at about 4 minutes, as the yolks were partially cooked through at only 5 minutes. Also, it is difficult to sprinkle Kosher salt, which comes in a box, on such a small dish; a little goes a long way, and a sprinkle from a shaker is more measured. item not reviewed by moderator and published
Great recipe! I was ready for a new way to cook eggs and this was it !!! I used half & half with the butter and white wine worcestershire sauce, then sprinked parsley, salt, pepper, and garlic powder on top of the eggs. It was delish !!! item not reviewed by moderator and published
it was difficult to get the yolks to stay soft. mine ended up cooking almost all of the way through. item not reviewed by moderator and published
So simple, yet soooo...good! Thank you Ina. Gotta love the French. Simple food but so flavorful. item not reviewed by moderator and published
When I want a tasty, classy, and fool-proof recipe, I click on the Barefoot Contessa site. Herbed eggs is ANOTHER recipe that bears Ina's mark. I followed the recipe with some tweaks: cooked it in a muffin tin on a cookie sheet, used half 'n half, and added cooked bacon bits. Wow! When my husband asked, "whose recipe is this?" I responded, "Ina, of course." Ina, you're a welcome name in my kitchen! item not reviewed by moderator and published
Few snips of herbs in the garden and followed the receipe!! Very good. I toasted some whole grain french bread with a little butter on the pan with the eggs on the last 5 min... It was all perfect. Thank You Ina---we will definitely being eating this again. item not reviewed by moderator and published
I've tried several recipes for baked eggs and none comes close to this for ease and flavor. My husband loves this dish and would eat it as often as I want to make it. item not reviewed by moderator and published
Have made these many times with different tweaks eaach time. I also make,make quiche and everyone in the family loves both,including eggs benedict!!!! THE INCREDIBLE EDIBLE EGG!!! item not reviewed by moderator and published
This was a great recipe -- simple and easy! Thanks, Ina! item not reviewed by moderator and published
I've made this many times--for myself and for company. Yup, it does take a little tweaking to get the timing right for various broilers but that's to be expected. I've modified it a bit by putting one egg in each cup of a muffin pan and doing them on the grill. OMG, to die for. Be sure to get a little hickory going in the smoker. They set up real nice and I served 2 per person. Great eye appeal. item not reviewed by moderator and published
This is the first recipie we tried and my husband and I LOVED it. I then looked forward to making more of your recipies. The recipies I have made from your show don't disapoint... LOVE YOUR WORK INA. item not reviewed by moderator and published
Second time making these, i realized if i do not have fresh but dry herbs, use less because the dry herbs and seasonings are stronger then fresh. item not reviewed by moderator and published
This dish was absoloutely amazing! It was really easy and quick and soooo good. I will definitely make this one again!!!! item not reviewed by moderator and published
With a few exceptions, I don't like cheese on my food so I was reluctant to try this recipe and thought about omitting the cheese but I put my faith in Ina and I'm glad I did because it came out perfectly delicious! Using good parmesan cheese is a must. Do not use anything else especially anything bland and awful like American cheese. item not reviewed by moderator and published
I'm not sure what I did wrong... everyone else's were over cooked but mine were under cooked. The whites were clear after 6 minutes under the broiler on high... Did this happen to anyone else? I must have screwed something up but I don't know what... item not reviewed by moderator and published
Ina's recipes never miss! I slipped a few shards or serrano ham in between the eggs and herb/cheese layers with delicious result. item not reviewed by moderator and published
This recipe is outstanding! They are so easy to make and come out creamy, Oh So Tasty and perfectly cooked every time. My whole family loves these eggs. A new staple is ours! item not reviewed by moderator and published
I made these eggs last night, and my husband raved about them. I made a few slight changes based on the ingredients we had at home. Since we didn't have cream, I used whole milk. I used fresh parsley since we had some on hand from another recipe, but I used dried thyme and rosemary. I didn't want to spend the money to buy those fresh since the recipe requires such a small amount. For the dried herbs, I used half the amount the recipe called for since dried herbs are supposed to be stronger. The cooking time was perfect for me because I don't like my egg yolks runny. This would be a good recipe to entertain with because it's tasty, elegant, and inexpensive to make. Thanks, Ina! item not reviewed by moderator and published
Came out great! item not reviewed by moderator and published
I made this dish for the first time this morning. I followed Ina's directions exactly and they came out perfect, and my husband agreed. I am not sure why some people had difficulty, especially with the eggs becoming too hard and perhaps burnt somewhat. One must remember to check the space between your rack and the broiler unit. I measured mine, which was actually in the middle of the oven and it was 6 inches exactly. I will make this again and again..... Lollie item not reviewed by moderator and published
We love this recipe. It took several attempts to get it just right, but well worth the effort. I've tweaked it by substituting milk for cream. I use Corning "Side-kick" dishes (shallow rectangular ) for two eggs each. I bake them in a countertop convection oven at 400 degrees for exactly 4 minutes. Perfect! item not reviewed by moderator and published
This was so easy but tasted divine! who would guess it was so easy and something so simple would be so elegant and delicious? We paired this with the Endive, Pear & Roquefort Salad featured in this episode. It made for a nice, romantic late-night supper for two. Highly recommend! Ina rocks! item not reviewed by moderator and published
Beautiful presentation and quite yummy. A tip--make sure your eggs are really cold so that you can easily transfer them without the yolks breaking. item not reviewed by moderator and published
Oh my ! What a beautiful dish ! I can't wait to serve it to guests.Elegant and easy. I will adjust the time to 4-5 minutes though. Thanks again Ina ! item not reviewed by moderator and published
I LOVE this recipe! I made it first for a Christmas breakfast for the family and eveyone LOVED it...like, lick the plate loved it! I've since made it for larger groups and using muffin tins lined with a slice of ham, then following the rest of the recipe. They come out easily using 2 spoons and everyone loved having their own, or multiple, herbed eggs! Thank you so much!!!! item not reviewed by moderator and published
We made this on a snowy late Saturday morning in January. All I can say is great! My husband and I loved the recipe, but agree with other reviewers...6 minutes under the broiler is a bit much. I will def make these again, trying the bake method as some have mentioned. Now all I need is the gratin dishes as I used heavy chili bowls. item not reviewed by moderator and published
This dish has a beautiful presentation but I think that 3 egss are a bit much.I would like to serve these in the gratan dishes to individuels it looks so appertizing.They have a wonderful taste.I love the herb and cheese going on in this dish but a little something missing??? Maybe I needed to salt and pepper them a little more but otherwise I think they are great and a wonderful dish to serve and impress company for breakfast or brunch with very little work and easy to make. item not reviewed by moderator and published
I followed this recipe to the letter and am *not* a beginner cook by any stretch and this did not turn out well at all. They yolks were completely cooked through. None of the other recipes online called for broiling the eggs; they were all baked at either 350 or 400 degrees. If anyone has tips on how to cook these under the broiler as directed, I'd love to hear from you as the quickness of broiling is very appealing to me! lala 7625 at gmail dot com item not reviewed by moderator and published
Made these for dinner the other night and we really enjoyed them. Really special in the gratin dish. Use whatever herbs you have on hand but be sure they are fresh herbs or it won't be quite the same. Don't use too much cream in the dish or they will be too runny. Try them for a special breakfast or dinner. You won't be sorry item not reviewed by moderator and published
These were ok...but just ok. item not reviewed by moderator and published
I love serving these when I have guests. It feels very sophisticated, but they're easy to make. I am always asked for a copy of the recipe which I am happy to print off for them. item not reviewed by moderator and published
This was a fantastic egg dish. I made this in a saute pan in the oven, and it was absolutely wonderful. My husband and I put the pan in the middle of us and ate straight from the pan. We liked it better than having our own little ramekins. Felt more communal. We will definitely be eating this A LOT. item not reviewed by moderator and published
This tasted as good as it looked on the TV. I would highly recommend trying this recipe; be sure to get the broiler rack in the middle and I might lean towards three and a half minutes instead of five otherwise expect your yolk to be pretty solid. item not reviewed by moderator and published
I have baked eggs in many different ways but this is a perfect combination of flavors. Cooking under the broiler was also a first but to my surprise the eggs didn't burn, just cooked to a perfect consistency. item not reviewed by moderator and published
I must say, I had no idea how delicious these eggs would be and if you use pretty gratin dishes, you will definitely impress anyone you serve this to! Soooo yummy and thanks Ina! item not reviewed by moderator and published
These eggs were DELICIOUS!!! and I didn't even have fresh herbs. Thank goodness we finally have some new recipes from Ina! Never enough recipes from her. item not reviewed by moderator and published
We like the eggs recipe. It works out well for breakfast. Even my son, 2 years old, likes it. He ate 2 egg yorks for breakfast. Thank you Ina. item not reviewed by moderator and published
easy and delicous. i will cook them for a little less time next time maybe one minute less as i like my yolks a little runnier. item not reviewed by moderator and published
This recipe tastes delicious, but I found that baking for 15 minutes at 350 F works much better than broiling. item not reviewed by moderator and published
Everything in life should be this simple and easy... and sooo good! We're not big 'herb' fans, so I made a breadcrumb mixture using crushed seasoned croutons, seasoned Kraft parmessan cheese (sorry, not fresh grated), and garlic powder for my topping. I doubled my liquid, using fat-free 1/2 & 1/2, and doubled my butter... the taste was superb!!! I started out with my oven-rack 6 inches below the broiler, as the recipe called for, but after the first 3 minutes, my crumb topping was getting too brown, so for the last 3 minutes, I did have to lower the rack. These eggs were perfection... I made only 2 eggs apiece, and that was all the breadfast we had... these eggs needed no other accompaniment - they were quite satisfying all on their own. item not reviewed by moderator and published
Loved the herbs on the eggs. I made mine in ramekins, and individualized each person's egg. item not reviewed by moderator and published
This recipe is very easy to double, triple or subtract amounts for special occasions. I use it when we have company for breakfast, but I use a different roll with it - Palmiers (it takes less time & effort. item not reviewed by moderator and published
I've made this dish once successfully and it was delicious. Unfortunately, I have attempted several times to make this dish and it never seems to come out right. This is due to high altitude since I live at 8000 feet. I wish she had (and everyone else) some guidelines for high altitude cooking. item not reviewed by moderator and published
Recipe was simple, quick, and delicious. Great for brunches. item not reviewed by moderator and published
I have made these eggs several times. I usually make two eggs per person instead of three. Sometimes I sprinkle them with Herbes de Provence and other times I use the Rosemary and Thyme. item not reviewed by moderator and published
I generally find Ina's recipes to be very well kitchen tested and have made countless recipes of hers without any difficulty whatsoever. These eggs have wonderful flavor, however, after trying this recipe 3 times, I cannot seem to bake them so that the whites are done but the yolks are runny - this would be absolute perfection. item not reviewed by moderator and published
This is a fantastic dish, but getting the timing down is tricky. My husband and I have put this recipe into heavy rotation at our house. It's great with a French baguette and white wine. item not reviewed by moderator and published
I really liked this recipe,it was easy and good. I didn't have the parmesan so I used a little feta. Great. item not reviewed by moderator and published
This recipe is a winner. It uses things I regularly have in the fridge and is easy and fast enough to make on a week-day. I think it would also be easy to make for 6 or 8 guests. We will be having this again. item not reviewed by moderator and published
this delicious recipe works well with ff milk, lite margarine, and 2 egg whites+1 whole egg. (you may need to decrease cooking time.) i'm constantly looking for flavorful, filling--yet light--dishes and this one does the trick. maybe one day, when i feel like living large, i'll make the REAL THING! a great recipe, ina, as usual. thx so much. item not reviewed by moderator and published
Trying to get myself and family to eat eggs is a daily trial, this recipe is WONDERFUL. I used my own spice combination but it was so yummy and easy to make! Loved it! item not reviewed by moderator and published
I tried this recipe after receiving her french cookbook....and OMGOSH... these were the best eggs Ive ever had and so easy to make....now I make this for breakfast lunch and dinner! item not reviewed by moderator and published
Again I have made this recipy for the first time. Delicious. We loved it very much. When you cook it the extra 5 minutes make sure that you turn it around so that the eggwhite gets solid all around. It is a beautiful taste and the fresh herbs and parmesan cheese are a great add. French baguette is the way to eat it. Loved it totally. item not reviewed by moderator and published
I have made these eggs several times. I have only done 2 eggs per person, usually for just my husband and I. I have used milk or half & half when I didn't have cream. I also use dried thyme usually but a lot less than the fresh thyme, maybe 1/3 the amount. I did cook them too long one time and as another reviewer said "not good". The recipe is wonderful for a brunch or quick dinner with a salad and bread and a nice chardonney. An elegant egg dish. item not reviewed by moderator and published
This has become our favorite breakfast. Be careful, it's easy to overcook the eggs, and then it is awful. item not reviewed by moderator and published
I made it with double the fresh thme and rosemary- some of my favorite herbs, and it was delicious! Definitly a keeper! item not reviewed by moderator and published
We'd eat them anytime of the day as a great quick meal, or serve them to company! item not reviewed by moderator and published
the eggs were fabulous. my family is very strange when it comes to eggs, but these were gone in a flash. thank you ina. marcia item not reviewed by moderator and published
Is there nothing Ina cannot cook/bake? I've made these several times with two eggs and it's just wonderful. I found myself making all the recipes I had online when the credits came from her "Barefoot in Paris" that I finally bought the cookbook...now I have 3 of hers!!! item not reviewed by moderator and published
The recipe is accurate too. The times are correct for under the broiler (3 minutes before and 5-6 minutes with the eggs are perfect). The combination of the eggs with the herbs, garlic and cheese can't be beat. Another classic. I used tarragon instead of rosemary because I like tarragon with eggs better than rosemary. Hot, bubbly and delicious! A great brunch combo with the endive salad. item not reviewed by moderator and published
This was a very nice dish. It was quick, easy, and tasty. That makes for a great recipe. The eggs turned out perfect and the herb mixture add the elegant difference to the dish. My husband and I throughly enjoyed our breadfast. This is a keeper recipe that I will be using again. Thank you Ms.Contessa for a great recipe. item not reviewed by moderator and published
It was hard to tell when the eggs were done, but it tasted great! The herbs are delicious item not reviewed by moderator and published
This is an easy Friday night supper that is great with grilled French bread and a green salad. Add a nice Chardonay and who needs Paris? It's even better with really fresh eggs ( I get them from my sister who raises chickens) item not reviewed by moderator and published
the eggs are really good. i made it for breaskfast for some of my friends that came into town. For breakfast 3 eggs are a lot plus other stuff but i think just my itself is good. The eggs were runny but that could be from my broiler. But it was easy and very good tasting. item not reviewed by moderator and published
I just made this for a quick dinner. It was so flavorful! (which I loved) Next time I will try to let my baking dishes get a little hotter so the bottoms of the eggs get as done as the tops. The tops were gorgeous, the bottoms underdone for us. item not reviewed by moderator and published
this egg dish makes breakfast an experience item not reviewed by moderator and published
they were awesome and so easy to make! item not reviewed by moderator and published
I made these eggs for my Mom and I. I'm 16 and Let me tell you, these eggs are great and EASY! I made one egg each instead of three but they still tasted soo good that I almost wish I made 3! This recipe is so easy and yummy. I am already going to make them tomorrow probably! item not reviewed by moderator and published

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