From pinchofyum.com

Parmesan Baked Eggs

3 servings · 5 min prep · 20 min cook

Ingredients

Ingredients

• 1/2 tablespoon butter
• 1/2 teaspoon oil
• 1 shallot, minced
• 1 tablespoon fresh rosemary, minced
• 1/2 tablespoon fresh thyme, minced
• 1/2 teaspoon sea salt
• 6 eggs
• 1 tablespoon heavy cream
• freshly grated Parmesan cheese

For assembly

• 1 teaspoon per ramekin (3 teaspoons) butter
• 1 teaspoon per ramekin (3 teaspoons) heavy cream

Steps

1. In a small saucepan, heat ½ tablespoon and ½ teaspoon. Add 1 shallot and saute until soft and fragrant, 3-5 minutes. Add 1 tablespoon rosemary and ½ tablespoon thyme and ½ teaspoon salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.

   5 min

2. Preheat the oven to 375. Place 1 teaspoon per ramekin butter in the bottom of each of 3 ramekins. Place in oven until butter is melted.

   5 min

3. Remove ramekins from oven, add 1 teaspoon per ramekin cream to each, and crack 2 into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.

   7 min

4. Turn up the heat to the broil setting and let the 6 eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with ½ teaspoon salt and pepper.

   5 min

Nutrition

Per serving

kcal

215

protein

15.6 g

carbs

4.9 g

fat

14.4 g

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