Herbed-Baked Eggs

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe. It's so easy, delicious and quite elegant. So good with toasted bread and butter. Simple and delicious --Thanks, Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!