Baked Eggs with Fresh Herbs
Quick, easy and delicious breakfast with lots of flavor!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people
- 2 tsp butter softened
- 4 Tbsp heavy cream
- 2 Tbsp grated parmesan cheese
- 2 Tbsp chopped fresh herbs ( I often use parsley, sage, rosemary and thyme. See notes below for using dried herbs)
- 4 eggs
- 1/4 tsp salt
- 1/4 tsp pepper
Heat oven to 350° F. Coat individual ramekins with 1 tsp butter. (If you don't have ramekins, see tips below on how to make this recipe in a muffin tin)
Chop desired herbs very finely. Mix in a small bowl with parmesan cheese, salt, and pepper
Add 2 tbsp cream to each dish and then sprinkle 2 tbsp of the parmesean/herb mixture evenly over the cream. Lightly stir to combine.
Crack two eggs in each ramekin, being careful not to crack the yolk.
Bake until the whites are set, 17-20 minutes, depending on how you like your egg yolks.
If using an air fryer, reduce heat to 325 degrees and cook for 12-15 minutes depending on how you prefer your eggs.
If you do not have ramekin dishes, you can also make this dish in a muffin tin. Simply grease 4 wells of the muffin tin with butter, add 1 tbsp of heavy whipping cream and 1 tbsp of the herb and parmesan mixture into each prepared well. Carefully crack an egg on top and bake for 13-18 minutes depending on how you prefer your eggs.
Using dried herbs instead of fresh: 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs. So, in this recipe you would use 2 tsp of dried herbs if you don't have fresh herbs.
Serving: 1ramekin | Calories: 316kcal | Total Carbs: 2g | Protein: 14g | Fat: 27g | Net Carbs: 2g