| Level: | Easy |
| Total: | 12 min |
| Prep: | 3 min |
| Cook: | 9 min |
| Yield: | 2 servings |
Ingredients
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted French bread or brioche, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 479 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 660 mg |
| Sodium | 559 mg |
Reviews
absolutely delicious! Perhaps my favorite way to eat eggs for breakfast.
I like it so much that I keep a small sandwich baggie in the frig with a mixture of milled garlic, thyme, tarragon and rosemary just so that I can have this dish 2-3 times a week for breakfast.
A few observations though if you decide to attempt it. First, three
eggs is too much for me because of the richness from the cream and
butter. I felt stuffed. I had these small glass gratin dishes in the
back of the cupboard, sitting gathering dust because they were too big
and shallow for creme brulee and too small for a normal portion, that
worked perfectly with just one egg. Second, cooking requires careful attention and timing to pull off. It is really easy to under or over cook the
eggs. Have everything ready before you start and check on those eggs while under the broiler. Honestly it is probably going to take a
few tries. You know you’ve nailed it when the whites are cooked and the yolk is still runny. The whites are so delicate, and when
the yolk bursts and mixes with the herb infused cream and butter, it creates the
most insanely delicious sauce for sopping up with toast.