Sunday, March 27, 2011

Baked Eggs with Parmesan, Thyme & Rosemary

Breakfast seems incomplete without eggs to me, I just love a nice elaborate breakfast (which very often consists of eggs in some form or the other J) on weekends…there is something very satisfying and ethereal about eating a nice filling breakfast on a relaxed weekend morning compared to the rushed gobbling that happens on the weekdays. So today’s breakfast was baked eggs with parmesan, thyme & rosemary. It’s actually a very simple/light dish but with the addition of parmesan and the fresh herbs it transforms into decadent gourmet breakfast.

Serves: 2


4  Eggs
¼ Cup milk/cream (I used milk)
2  tsp butter
½ tsp olive oil
½ Small diced onion
½ tsp chopped Rosemary
½ tsp chopped Thyme


·         Heat the oven to about 300 degrees
·         Divide the butter and milk into 2 ramekins (any oven proof dishes) equally and set aside
·         In a pan over medium heat cook the onions in olive oil for about 2-3 mins till they become translucent, then add the rosemary thyme with a pinch of salt and pepper. Remove from heat and set it aside.
  • Place the ramekins with milk and butter in the oven and cook for about 3-4 mins till the milk starts bubbling. Remove from the oven.
  • Now break 2 eggs each into the ramekins (I baked one with the yolks intact and the other with the yolks broken..because I like the broken yolk better, you can make it the way you want)
  • Sprinkle parmesan over the egg mixture and top it with the cooked shallots & herbs.
  • Bake in convection mode at 200 degrees for about 15 mins. Then serve J
I served the baked eggs with whole wheat garlic butter toasts. J

This is another version of the baked eggs…I haven’t broken the yolks while baking them and added some Gouda and Cheddar cheese along with parmesan. My husband liked this version better J

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