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Herbed-Baked Eggs Recipe

Herbed-Baked Eggs

Show: Barefoot Contessa

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 41-50 of 91

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  • on January 14, 2010

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    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!

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  • on December 23, 2009

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    Came out great!

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  • on December 03, 2009

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    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

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  • on September 28, 2009

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    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!

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  • on August 27, 2009

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    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!

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  • on May 18, 2009

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    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.

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  • on March 26, 2009

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    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 !

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  • on January 27, 2009

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    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!!!!

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  • on January 10, 2009

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    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.

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  • on September 03, 2008

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    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.

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