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Herbed Baked Eggs

  

After years of being getting a bad rap (largely due to the bogus cholesterol scare), healthy and tasty eggs are getting their due recognition as healthy wholesome nutrition. This recipe features healthy and tasty herbs such as garlic, parsley, rosemary and thyme and comes from Ina Garten’s book, Barefoot in Paris. The recipe calls for small individual dishes such as gratin dishes; however, if you don't have those, you can use creme brulee dishes, ramekins or just about any small oven safe dishes. Keep in mind that a wider shall dish works better than a taller one with less depth.

Ingredients

1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leavves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated parmesan cheese
12 extra large eggs
1/4 cup of heavy cream
2 tablespoons unsalted butter
Himalayan or sea salt
Freshly ground black pepper

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

 

Instructions

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

2. Combine the herbs and the parmesan cheese and set aside. Carefully crack 3 eggs into each of4 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.)

3. Place four 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 until you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Dairy free option: To make a dairy free version, leave out the cheese and use a small amount of olive oil instead of the butter and cream. This version will still taste great thanks to the mixture of herbs.

Makes 4 - 6 servings.

Original recipe and image source: http://www.thenourishinggourmet.com/2008/04/herbed-baked-eggs-2.html

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