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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    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.
    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.
    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.
    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!
    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.
    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.
    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!  
     
    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.
    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!
    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.
    I love this recipe. It's so easy, delicious and quite elegant. So good with toasted bread and butter. Simple and delicious --Thanks, Ina!
    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.
    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!
    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.
    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!
    Used basil instead of parsley and dried thyme. Result was delicious - both kids (9 and 12) loved it as well!
    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.
    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.
    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.
    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.
    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.
    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!
    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!!!
    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!
    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.
    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 !!!
    it was difficult to get the yolks to stay soft. mine ended up cooking almost all of the way through.
    So simple, yet soooo...good! Thank you Ina. Gotta love the French. Simple food but so flavorful.
    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!
     
    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.
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