Publisher Photo
Publisher Photo
For a beautiful brunch dish, I serve this egg recipe. It is so quick and simple yet the herbs make it so flavorful.—Sandy Szwarc, Albuquerque, New Mexico
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons butter, softened
  • 1/2 teaspoon each minced chives, tarragon and parsley flakes
  • 4 eggs
  • 1/4 teaspoon pepper
  • 4 tablespoons half-and-half cream
  • 4 tablespoons grated Parmesan cheese

Directions

Combine the butter and herbs; divide among four 4-oz. baking dishes. Place dishes in a large baking pan. Place in a 350° oven for 2-4 minutes or until butter has melted.
Break one egg into each dish. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon Parmesan cheese.
Bake for 12-15 minutes or until eggs are set. Serve immediately. Yield: 4 servings.
Originally published as Herbed Baked Eggs in Country Woman March/April 1995, p35

Nutritional Facts

1 each: 169 calories, 14g fat (7g saturated fat), 239mg cholesterol, 222mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 2 tablespoons butter, softened
  • 1/2 teaspoon each minced chives, tarragon and parsley flakes
  • 4 eggs
  • 1/4 teaspoon pepper
  • 4 tablespoons half-and-half cream
  • 4 tablespoons grated Parmesan cheese
  1. Combine the butter and herbs; divide among four 4-oz. baking dishes. Place dishes in a large baking pan. Place in a 350° oven for 2-4 minutes or until butter has melted.
  2. Break one egg into each dish. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon Parmesan cheese.
  3. Bake for 12-15 minutes or until eggs are set. Serve immediately. Yield: 4 servings.
Originally published as Herbed Baked Eggs in Country Woman March/April 1995, p35

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