Biltmore Estate Herbed Baked Eggs

I once read that chefs interviewing for jobs are often asked to cook an egg. Sounds simple enough, but it really shows off technique. I love eggs, and we often have breakfast for supper. This is my absolute favorite way to eat eggs now. Simple, natural ingredients combine to create an elegant and delicious dish! I found this recipe in a book I picked up on our trip called "Biltmore Traditions - A Collection of Menus, Recipes, and Stories".

You begin by melting butter and heavy cream in a ramekin. Then carefully pour in your eggs.

Top with cheese, herbs, and seasonings, and put back in the oven!

This dish is as delicious as it is beautiful.

I served it with a seasoned bacon (recipe coming soon), a hearty toast with homemade strawberry jalapeno jam, and a fruit salad.

This was a breakfast fit for a queen!

The bacon is Brack's favorite.

You can cook your eggs to your desired doneness. I like my egg yolks to be a little runny.

This classic recipe takes so little but has such an amazing payoff! Scroll down for the recipe.

Herbed Baked Eggs

1/2 tsp minced fresh garlic

1/2 tsp chopped fresh thyme

1/2 tsp chopped fresh rosemary

1 tbsp minced fresh parsley

1 tbsp freshly grated Parmesan cheese

2 tbsp heavy cream

1 tbsp butter

4 large eggs

salt and pepper to taste

Combine the garlic, thyme, rosemary, parsley, and cheese in a small bowl. Mix well. Carefully crack two eggs into a small glass bowl. Repeat with other two eggs. Place two individual gratin dishes on a baking sheet. Spoon 1 tbsp cream and 1/2 tbsp butter into each dish. Place under broiler for three minutes until bubbly. Carefully add eggs to each dish and sprinkle evenly with herb mixture. Sprinkle with salt and pepper. Return to broiler and bake for three minutes. Rotate baking sheet and broil for three more minutes. Carefully transfer dish to a plate and serve. Makes 2 servings.

Note - do not substitute dried herbs or Kraft Parmesan cheese. Fresh ingredients make all the difference in this simple dish. My individual gratin dishes are 5". This is the perfect size for cooking this recipe. If yours are larger, it probably won't work. If they're smaller, you'll probably need to adjust your cook time, as the eggs will be less spread out.

 I'm so glad you stopped by my neck of the woods!

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