French-Inspired Herb Baked Eggs
Oh la la…French-Inspired Herb Baked Eggs is out of this world! Transform your everyday breakfast into a luxurious French delight. Infused with aromatic herbs, a touch of cream and a golden bubbly finish this dish is simultaneously simple and sophisticated. Bring a taste of Parisian charm to your table.
Jump to RecipeIngredients
Organize the ingredients – eggs, heavy cream, butter, rosemary, thyme, parsley, garlic and parmesan. Combine the garlic, thyme, rosemary, parsley, and Parmesan in a small bowl and set aside.
Prepping the Eggs
Carefully crack eggs into 2 small bowls, 2 eggs in each bowl without breaking the yolks. Season each with a pinch of kosher salt and freshly ground pepper (It’s very important to have the eggs ready to go before you start cooking. Don’t forget to use room temperature eggs for best results.)
Arranging the Spacing in the Oven
In order to achieve set, firm whites while having runny yolks, you’ll need to make sure the eggs are 6″ from the broiler coils. Moving the rack down and adding another baking sheet turned upside down can help accomplish this.
Prepping the Ramekins and Cooking the Cream and Butter
Preheat the broiler for 5 minutes. Place the oven-safe ramekins on a foil-lined baking sheet. Place one tablespoon of the heavy cream and 1/2 tablespoon of butter (cut into 3-4 pieces) into each ramekin. Transfer baking sheet into the oven and cook for 3 minutes, until cream and butter are bubbling.
Assembly and Final Baking
Remove the ramekins from oven and quickly and carefully, pour the 2 eggs into each ramekin and sprinkle evenly with the herb mixture. Place baking sheet back under the broiler for 3 minutes, until the whites of the eggs are almost cooked. Remember, the eggs will continue to cook after you take them out of the oven. Allow eggs to set for 60 seconds and serve immediately.
French-Inspired Herb Baked Eggs
Serve French-Style with good crusty gluten free bread or a simple salad.
French-Inspired Herb Baked Eggs
Equipment
- Oven-Safe Ramekins approximately 5-6"
Ingredients
- 1/4 teaspoon fresh garlic minced
- 1/4 teaspoon fresh thyme leaves minced
- 1/4 teaspoon fresh rosemary leaves minced
- 1 tablespoon fresh parsley rough chopped
- 1 tablespoon grated Parmesan
- 4 large eggs room temperature
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. NOTES: Do not place the tray on the top shelf unless in your oven that shelf is 6" from the broiler coils! You may have to lower the rack and then place the egg sheet pan on top of an inverted pan or sheet pan, depending on the distance you need to get 6" from the heat source. See photo above!
- While the broiler is heating up, combine the garlic, thyme, rosemary, parsley, and Parmesan in a small bowl and set aside.
- Next, carefully crack eggs into 2 small bowls, 2 eggs in each bowl without breaking the yolks. Season each with a pinch of kosher salt and freshly ground pepper. Set aside. (It's very important to have the eggs ready to go before you start cooking. Don't forget to use room temperature eggs for best results.)
- Place 2 individual oven-safe ramekins on a foil-lined baking sheet. Use ramekins that are shallow and approximately 5-6".
- 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.
- Then remove the baking sheet from the oven and quickly and carefully pour the 2 eggs into each gratin dish and sprinkle evenly with the herb/garlic mixture.
- Place baking sheet back under the broiler for 3 minutes for firm whites and runny yolks. Remember, the eggs will continue to cook after you take them out of the oven. Allow eggs to set for 60 seconds and serve immediately.
- Serve French-Style with good crusty gluten free bread or a simple salad.
Notes
Recipe from Ina Garten of The Food Network with slight adjustments on egg size and quantity.
If you like this recipe, you may also like these other GFchow recipes. Perfectly Cooked Hard-Boiled Eggs, Balsamic-Glazed Garlic, Spinach, and Cheddar Tart, and Raspberry Baked Brie.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
