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

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!

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

Used basil instead of parsley and dried thyme. Result was delicious - both kids (9 and 12 loved it as well!

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

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.

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

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.

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 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.

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 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.

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

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.