Serves 3
15 min
Parmesan Baked Eggs
Recipe GLPRce4e914496c588
Silky baked eggs nestled in a buttery herb and shallot mixture, topped with melted Parmesan cheese. This elegant yet simple dish features perfectly cooked eggs with soft yolks, infused with fresh rosemary and thyme. A sophisticated option for breakfast, brunch, or a light dinner.
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Ingredients
½ tablespoon butter
½ teaspoon oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
½ tablespoon fresh thyme, minced
½ teaspoon sea salt
1 teaspoon butter, for ramekins
6 large eggs
1 tablespoon heavy cream
Freshly grated Parmesan cheese, to taste
Freshly ground black pepper, to taste
Directions
Preheat your oven to 375°F (190°C).
In a small saucepan, combine the butter and oil over medium heat. Once the butter is melted and the mixture is hot, add the minced shallot.
Sauté the shallot for 3 to 5 minutes, stirring occasionally, until it becomes softened and fragrant.
Remove the pan from heat and stir in the fresh rosemary, thyme, and sea salt. Mix well until the herbs are evenly distributed throughout the buttery mixture. The texture should be somewhat coarse with visible butter throughout.
Place 1 teaspoon of butter in the bottom of each of three ramekins.
Transfer the ramekins to the preheated oven for about 2 minutes until the butter is completely melted.
Carefully remove the ramekins from the oven. Add 1 teaspoon of heavy cream to each ramekin.
Gently crack 2 eggs into each ramekin, taking care not to break the yolks.
Divide the herb and shallot mixture evenly among the three ramekins, sprinkling it over the top of the eggs. Then sprinkle generously with freshly grated Parmesan cheese.
Return the ramekins to the oven and bake for approximately 7 minutes, until the egg whites are nearly set but the yolks still jiggle slightly when gently moved.
Switch your oven to the broil setting and place the ramekins under the broiler for 1 to 2 minutes. Watch carefully to avoid overcooking; the whites should be just set and the yolks should remain soft. The internal temperature of the egg whites should reach 160°F (71°C) for food safety while keeping the yolk soft.
Remove the ramekins from the oven and let them rest for 3 to 5 minutes before serving. Season lightly with additional salt and freshly ground black pepper to taste.
