Creamy Baked Eggs

  • 4 cloves garlic, minced
  • 1 tsp. thyme
  • 1/4 c. Italian parsley, chopped
  • 4 green onions, sliced thinly
  • 12 large eggs, whole
  • 6 T heavy cream
  • 2 T. butter
  • Salt & pepper to taste

Preheat the oven to the broil setting and set the rack about 6" from the heat source. Have ready a baking sheet on which to place the gratin dishes.

Break two eggs into each of six separate small bowls or cups. Toss together in a small bowl, the parsley, thyme, green onions, salt & pepper. In each of six oven-proof gratin dishes, place 1 teaspoon of butter and 1 tablespoon of heavy cream. Sprinkle the minced garlic over each evenly.

After the oven is hot, position gratin dishes on the baking sheet and place in the oven for 3 minutes, or until they are bubbling. Keep an eye on them!

Remove the butter/cream/garlic mixture from the oven and quickly pour the eggs from their bowls into each of the 6 gratin dishes. Sprinkle the salted herb/onion mixture over each and return to the oven for 5 minutes. Keep an eye on the eggs. Remove the dishes when the edges are golden brown, and the mixture is bubbling.

Set the extremely hot gratin dishes on a larger plate and accompany them with buttered toast points for dipping.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
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