February 28, 2010

Herbed-Baked Eggs

served with toast

Our old neighbors brought us some fresh eggs from their chickens Friday night!  Because these eggs are super special, I decided to make a fancy breakfast with them. My mom made us these eggs when Cooper was just a wee baby and I’ve thought about them ever since.  The herbs, cheese and garlic are a wonderful addition to the eggs.  You will delight in spearing the yolk with your toast because the combo creates a whole new dimension of garlic bread!  Oooey gooey garlic bread!

Check out the eggs!

fresh eggs

Aren’t they gorgeous???

our neighbor's loot

You shouldn’t fret if you don’t have gratin dishes.  I don’t have any myself so I used two square Pyrex dishes. I’m happy to report that it worked out well!  The butter & cream help make the eggs glide right out of the dishes so the cleanup is super easy.

Let’s get started!

Chop the herbs and add them to the garlic & Parmesan. Now you have your herb mixture!


Crack open the eggs and put them into little bowls.  I wanted 2 eggs and Casey wanted 3.


Put the butter and cream in the baking dishes and pop them under the broiler.

butter and cream

After 3 minutes, the cream & butter will look like this.  Now you are ready to put your eggs in.

butter and cream out of oven

Carefully put the eggs in the dishes and sprinkle the herb mixture on top. Finish with salt & pepper.

add the yolks in

After 6 minutes under the broiler you have this!

fresh out of oven

Now take a piece of toast and poke that yolk!  You know you want to.

pokey poke

Let the runny yolk drip off your bread and then place the toast spear directly into your mouth. YUM.


I’d say this is a breakfast worth waking up early for.

breakfast this am

THANK YOU Rebecca and Curtis!  Your eggs are glorious.  You are totally right!  The yolks were a brilliant orange and super delicious. Thank you for all of your advice on raising chickens! Your eggs are a testament to all of your hard work, and I can’t wait to crack into the rest of them. xoxoxo

Herbed-Baked Eggs

(recipe adapted from Ina Garten)

  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon minced fresh oregano leaves
  • 1 tablespoon minced fresh parsley (I used dried parsley)
  • 1 tablespoon freshly grated Parmesan
  • 6 extra-large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, oregano, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

This recipe serves 2 people.

  • Flo

    Wonderful idea!
    We got chickens last spring, and we get so many eggs a week – enough for our family of 4 to have them once a week for a big breakfast, throughout the week on occasion and at least once a week for dinner.
    I’ve been wanting more egg recipes!

    • Tracy

      Wow Flo! That’s awesome! How do you like being a chicken owner? I’ll keep posting more egg recipes for you!

  • Rose

    Mmmmmmm baked eggs! Fresh eggs! Ahhhh! I am jealous! Looks amazing. I love all of your photos, looks like a perfect morning.

    • Tracy

      Thanks Rose! I try to make breakfasts on the weekend *special* It’s an added bonus that the light is always better in the mornings at my house too 🙂

  • jenny

    i want chickens!!! we have talked about getting some since henry did his farm camp last year.
    those eggs look gorgeous!!!!

    • Tracy

      We are toying with the idea of having chickens too! I have to do more research, but we already know two neighbors who have successfully done it so that helps! They eggs were fab!

  • Dana

    Now that is the way to treat a special egg! I have gotten them before (for $6 a dozen) at the farmer’s market and haven’t known quite how to honor them. Brilliant and delicious idea.

  • I'Ching

    Looks SO good! Can’t wait to try it soon!

    We eat something similar here in Singapore for breakfast. Instead of baking the eggs, we boil them half-cooked. Then, we dip plain toast into the half-boiled eggs that’s seasoned with merely soy sauce and black pepper. Yums!

    Thank you, Tracy!

    • Tracy

      I’Ching- You are welcome! I like the idea of soy sauce & black pepper with eggs. Thanks for swapping egg recipes. I’m gonna try that combo some time soon! What do you serve it with?

  • Eileen

    Did you use pyrex or something like pyrex? Just curious because my pyrex are not broiler safe and we learned they mean it when my old roommate started a fire in the oven between a busted pyrex dish….lol.

    I have some round corning…. maybe that will work? They look awesome… and farm fresh eggs truly are the best.

    • Tracy

      What I used was pyrex! They aren’t under the broiler for very long so I managed to get by without any accidents! 🙂 Yikes!

  • Jessica Craig

    i want to make this for my first breakfast in my new house! do you think i could make single-serving ones in ramekins?

  • Eileen

    WOW these were good. Thanks.

  • Adaiha

    This looks delicious! Thanks for sharing!

  • Sarah

    ok, I must try this.

  • Sarah

    I make these, but I use my toaster oven. You can set it to toast or broil, both work. I skip the cream. Good lord! 🙂

    • Tracy

      good to know! i so wish we had counterspace for a toaster oven….I guess it means I can make them at work!

  • Jenny

    I saw these on notmartha and came right over. We have chickens, and eat a lot of eggs. These look like they would make a nice quick supper with a salad. If I “borrowed” some of the little creamers from the coffee set-up at work, I would have everything to make these tonight…

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  • Syd

    I made these this morning (I get farm fresh eggs from a local farmer). So delicious and quite easy, even for a workday morning. They are my new favorite way to eat eggs. Thank you.

    Oh, I don’t have gratin dishes or pyrex, so I used a very small shallow baking dish. And I didn’t have oregano or Parmesan so I used dill and manchengo. Yum!

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  • M

    It’s perfect every time. This time around I put in chopped sage and thyme. The cream makes this a very rich breakfast, its a treat.

  • Lindsay

    I was looking for something a little special for my husbands birthday breakfast and came across this recipe. I’m a real wuss when it comes to trying new things with eggs but I made it exactly how you said to an it was the most delicious ways I’ve ever eaten an egg…probably the most delicious breakfast I’ve ever had too. WOW. The fresh eggs with the herbs and cheese, the whole combo was phenomenal. I have no doubt this will become a regular and now I HAVE to try more of your awesome looking recipes!

    • Tracy

      YAAAY! My husband BEGS me for these eggs ALL THE TIME. Can you see why 😉 Thanks so much for trying it.

  • tc

    Mmmm… these were tasty!

    Used my everyday stoneware. My first two minutes in the oven: too close to broiler. The six minutes to finish: too long in my oven. Not burnt, just cooked yolks. Sniff. My toast felt slighted. Guess my oven – which takes for bloody EVER to pre-heat – has a Super Broiler. Who knew?

    Thanks much!

    • tc

      Note: I’m a loser and had only fresh garlic; had to use dried herbs… and then cheated and just used an Italian blend. Still delish!

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  • Esther Hardman

    I have been making this for years. Delicious with no changes but…..I found some herbs de provence. Added 1/2 tsp, a pinch of cayenne and a little truffle salt. This dish bangs!!!!

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