Herb Baked Eggs

This is one of my favorite ways to eat eggs. I pair it with a salad and some rustic bread for a fun summer dinner. I love the saltiness from the Parmesan cheese paired with the freshness of the herbs, and the creaminess of the not quite set egg yolk. Delicious. This is a great way to use up those bits of left over herbs in your refrigerator.



Herb Baked Eggs
by Ina Garten

1/4 tsp minced garlic
1/4 tsp minced thyme
1/4 tsp minced rosemary
1 TBSP minced parsley
1 TBSP grated Parmesan Cheese
6 eggs
2 TBSP cream
1 TBSP butter
salt and pepper

Preheat broiler for five minutes. Combine herbs and cheese. Crack three eggs each into two different bowls. Put 1 TBSP cream and 1/2 TBSP butter into 2 baking dishes. Put baking dishes under broiler for 3 minutes. Remove from oven, add 3 eggs and half of the herb mixture to each dish. Broil 5 to 6 minutes. Let cool sixty seconds. Serve immediately.