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Ina Garten Herbed Baked Eggs

Ina Garten Herbed Baked Eggs - recipe card
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A sophisticated yet comforting breakfast or brunch dish featuring eggs baked in individual ramekins with a medley of fresh herbs, a touch of cream, and a sprinkle of Parmesan cheese. The result is tender, custardy eggs with a golden, cheesy crust that pairs beautifully with crusty bread or a simple green salad.

Ingredients

Scale
  • 4 large eggs
  • 4 tablespoons heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened, for greasing ramekins
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven. Grease four 6-ounce ramekins with the softened butter, making sure to coat the bottom and sides thoroughly to prevent sticking.
  2. In a small bowl, combine the chopped chives, parsley, and tarragon. Mix well. Set aside 1 teaspoon of the herb mixture for garnish, if desired.
  3. Sprinkle a pinch of the mixed herbs into each prepared ramekin, dividing evenly. This creates a flavorful base for the eggs.
  4. Carefully crack one egg into each ramekin, taking care not to break the yolk. Season each egg with a pinch of kosher salt and a pinch of black pepper.
  5. Drizzle 1 tablespoon of heavy cream over each egg. The cream will create a rich, custardy texture around the egg as it bakes.
  6. Sprinkle the remaining mixed herbs over the eggs, dividing evenly among the ramekins.
  7. Top each ramekin with 1/2 tablespoon of grated Parmesan cheese, spreading it lightly over the surface.
  8. Place the ramekins in a baking dish large enough to hold them without touching. Pour hot water into the dish until it comes halfway up the sides of the ramekins, creating a water bath. This gentle, moist heat ensures the eggs cook evenly without becoming rubbery.
  9. Carefully transfer the baking dish to the preheated oven. Bake for 12 to 15 minutes, until the egg whites are set but the yolks are still slightly soft when gently shaken. The cheese should be melted and lightly golden.
  10. Remove the baking dish from the oven and carefully transfer the ramekins to a wire rack using tongs or a spatula. Let them cool for 2 to 3 minutes before serving, as they will be very hot.
  11. Garnish with the reserved fresh herbs, if desired. Serve immediately with toasted crusty bread or a light salad.
  12. Note: Baking time may vary depending on the size of the eggs and the ramekins. Start checking at 12 minutes to avoid overcooking.

Notes

Storage: Baked eggs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as the texture of the eggs will become watery upon thawing. Reheating: To reheat, place the ramekin in a preheated 300°F (150°C) oven for 5-7 minutes, until warmed through. Alternatively, microwave on medium power in 30-second intervals, though the texture may be slightly firmer. Serve with crusty bread, toast soldiers, or a side salad for a complete meal.

Nutrition

Keywords: herbed baked eggs, Ina Garten baked eggs, baked eggs recipe, French baked eggs, eggs en cocotte, herb baked eggs, breakfast recipe, brunch recipe, easy egg recipe, Parmesan eggs, individual baked eggs

Find it online: https://inagartencooks.com/ina-garten-herbed-baked-eggs/