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Herbed Baked Eggs with Garlic and Parmesan Recipe

Eggs are baked with fresh herbs, garlic, and Parmesan for a flavorful, elegant brunch that’s quick to prepare.

Baked Eggs - In Red Dish with Parmesan and Herbs
This simple method elevates everyday eggs into a savory, herb-forward dish. Start by warming cream and butter in small gratin dishes under the broiler until they bubble. Then add eggs, top them with a mixture of minced rosemary, thyme, garlic, parsley, and grated Parmesan, and broil just until the whites are set and the yolks remain soft. The result is rich, aromatic eggs with a lightly crisped herb-cheese topping—perfect with toasted bread or a green salad.
A quick note: broilers vary. If yours runs hot or unevenly and you prefer very precise yolk doneness, you can fry the eggs sunny-side-up in a skillet and sprinkle the herb-Parmesan mix over them instead—same flavors, slightly different texture.

Baked Eggs with Herb Mixture on Top

Herbed Baked Eggs


Servings:

2
servings
Prep Time:
10
Cook Time:
8
Total Time:
18
A simple, elegant brunch: eggs baked with garlic, herbs, and Parmesan. Ready in under 20 minutes.
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Ingredients

  • 1/4 tsp minced rosemary
  • 1/4 tsp minced thyme
  • 1/4 tsp minced garlic
  • 1 tbsp minced parsley
  • 1 tbsp grated Parmesan
  • 6 eggs
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper, to taste

Instructions

  • Preheat the broiler for about 10 minutes while you mince the herbs and prepare the other ingredients.
  • Combine the rosemary, thyme, garlic, parsley, and grated Parmesan in a small bowl.
  • Crack the eggs into two small cups, three eggs per cup, and set aside so it’s easy to add them to the dishes.
  • Place two mini gratin dishes on a sheet pan. Divide the heavy cream and butter between them—about 1 tablespoon cream and 1/2 tablespoon butter per dish.
  • Put the pan under the broiler for 3 minutes, until the cream is bubbling and the butter is melted.
  • Carefully add three eggs to each hot dish, sprinkle the herb-Parmesan mixture over the eggs, and season with salt and pepper.
  • Return to the broiler and cook for about 5 more minutes, rotating the pan halfway through, until the whites are set but the yolks are still soft. Serve immediately.

Nutrition

Calories: 318 kcal
,
Carbohydrates: 2 g
,
Protein: 19 g
,
Fat: 25 g

Nutrition is estimated and provided as a guideline only.

Course: Breakfast
Cuisine: American
Author: Fifteen Spatulas