One of the things I love most about eggs is that they are so versatile. I can enjoy an egg for breakfast, lunch or dinner. One of my favorite dishes to make when I have time to myself is a version of Barefoot Contessa’s Herbed Baked Eggs from her Barefoot in Paris Cookbook. When I lived overseas I’ve had these french style baked eggs a zillion times, and I loved it every single time. It’s easy, and good enough for one or you can make them for a crowd for Brunch.
Herbed Baked Eggs for One
- 1/4 teaspoon minced garlic
- 1 teaspoon minced fresh dill
- 1 teaspoon freshly grated Parmesan
- 2-3 extra-large eggs
- 1 tablespoon heavy cream
- 1 teaspoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted bread of your choice
- Cheese of your choice – I use smoked Gouda, Swiss, Fontina, or Gruyere
*** You can also add other herbs such as fresh rosemary or thyme
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Using your bread of choice, place butter on the bread and place in the broiler until toasted on one side. Once toasted, remove and add the cheese and place under the broiler again until melted. Take out of broiler and set aside.
Combine the herbs, and Parmesan and set aside. Carefully crack 2-3 eggs into a bowl and set aside.
Place a oven safe dish on a baking sheet. Place 1 teaspoon of cream and 1 teaspoon of butter in the dish and place under the broiler for about 1-2 minutes, until hot and bubbly. Quickly, but carefully, pour the eggs into the dish and sprinkle evenly with the herb mixture, and the salt and pepper. Place back under the broiler for 3-5 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 before placing on the cheese bread.
If runny eggs aren’t your thing, try making hard boiled eggs. This recipe is a must to have on hand. So easy to peel and takes only 12 minutes to make.