Recipe courtesy of Ina Garten
Total:
12 min
Active:
3 min
Yield:
2 servings
Level:
Intermediate
Total:
12 min
Active:
3 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Deviled Eggs

Recipe courtesy of Josh Cohen

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Best Scrambled Eggs Ever

Recipe courtesy of Ree Drummond

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking