Baked Eggs with Herbs
Servings
4
Prep Time
Cook Time
Total Time
Baked eggs with herbs — eggs are baked in custard cups with butter and herbs then topped with shredded cheese.
INGREDIENTS
• 2 tablespoons butter
• 1/2 teaspoon chopped chives
• 1/2 teaspoon dried parsley flakes
• dash crumbled dried tarragon
• dash dried leaf thyme
• 4 eggs
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup half-and-half
• 1/4 cup shredded Cheddar cheese
• 1/2 teaspoon chopped chives
• 1/2 teaspoon dried parsley flakes
• dash crumbled dried tarragon
• dash dried leaf thyme
• 4 eggs
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup half-and-half
• 1/4 cup shredded Cheddar cheese
Instructions
Heat oven to 325°F.
Combine butter with dried herbs; divide among 4 6-ounce custard cups. Place custard cups in a large shallow baking pan. Place in oven until butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.
Combine butter with dried herbs; divide among 4 6-ounce custard cups. Place custard cups in a large shallow baking pan. Place in oven until butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.
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