Breakfast for 3
Parmesan Baked Eggs
Eggs bake over rosemary and thyme shallots with cream and Parmesan until the whites and yolks are firm.
$1.01per serving $
25 minstart to table
3servings
Ingredients
- 1/2 tbsp butter
- 1/2 tsp oil
- 1 shallot
- 1 tbsp fresh rosemary
- 1/2 tbsp fresh thyme
- 1/2 tsp sea salt
- 6 eggs
- 1 tbsp heavy cream
- freshly grated parmesan cheese
Steps
- Heat the oven to 375 F.
- Melt the butter with the oil in a 10-inch ovenproof skillet over medium heat.
- Cook the shallot, rosemary, thyme, and salt for 5 minutes.
- Crack the eggs into the skillet and pour the cream around them.
- Sprinkle the Parmesan over the eggs.
- Bake for 10 to 12 minutes, until the eggs are firm.
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