Imagine starting your morning with a luxurious dish that transforms ordinary eggs into a restaurant-worthy masterpiece. This Baked Eggs with Parmesan, Thyme, and Rosemary recipe is your ticket to an extraordinary breakfast experience that will make your taste buds dance and your kitchen smell like a Tuscan dream. With just a few simple ingredients and minimal prep time, you'll create a stunning dish that looks like it was crafted by a professional chef – but only you'll know how incredibly easy it was to make!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 400°F (200°C). Ensure the oven rack is positioned in the middle of the oven for even heating.
- Lightly grease 4 individual ramekins or a small baking dish with olive oil, ensuring complete coverage to prevent sticking.
- Finely chop the fresh thyme and rosemary leaves, releasing their aromatic oils and maximizing flavor.
- Grate the Parmesan cheese using a microplane or fine grater to create light, fluffy cheese shreds.
- Sprinkle half of the grated Parmesan cheese evenly across the bottom of each prepared ramekin.
- Carefully crack one egg into each ramekin, taking care not to break the yolk.
- Sprinkle the remaining Parmesan cheese over the eggs, followed by the chopped thyme and rosemary.
- Season with salt and freshly ground black pepper to taste, ensuring even distribution.
- Place the ramekins on a baking sheet for easier handling and transfer to the preheated oven.
- Bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Remove from the oven and let rest for 2-3 minutes to allow the eggs to finish cooking slightly.
- Serve immediately in the ramekins, accompanied by toasted crusty bread or a light salad.
Tips
- Use fresh, high-quality eggs for the best flavor and texture.
- Make sure your herbs are freshly chopped to maximize their aromatic potential.
- For perfectly cooked eggs, watch them closely in the final minutes of baking – the difference between runny and overcooked can be just seconds.
- Invest in good quality ramekins for even heat distribution and a beautiful presentation.
- Experiment with different herb combinations, but keep the classic thyme and rosemary for an authentic Italian touch.
- Let the eggs rest for a few minutes after baking to allow for slight carry-over cooking.
- Serve immediately for the best taste and texture, paired with crusty bread or a light salad.
- For a variation, try adding a small dollop of crème fraîche or a sprinkle of red pepper flakes before serving.
Nutrition Facts
Calories: 134kcal
Carbohydrates: g
Protein: 8g
Fat: 11g
Saturated Fat: g
Cholesterol: 192mg
