Herb and Gruyère-Topped Baked Eggs
Ingredients
The herbs
-
3
tablespoons
finely chopped parsley
-
1
teaspoon
finely chopped thyme
-
1
teaspoon
finely chopped rosemary
-
1
teaspoon
finely chopped sage
The base
-
1
tablespoon
softened unsalted butter
-
½
cup
heavy cream (or half and half)
-
Tabasco
to taste
-
8
eggs
-
8
tablespoons
grated Gruyère or Swiss cheese
-
salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 400ºF and boil water in a teapot.
- Combine the chopped herbs in a small bowl.
- Butter eight 4-ounce ramekins and crack one egg into each.
- Season the eggs with salt and pepper, then add 2 teaspoons of cream, 1 teaspoon of herbs, and a few dashes of Tabasco on top of each egg.
- Sprinkle about one tablespoon of cheese over each egg.
- Place the ramekins in a baking dish, ensuring they do not touch each other.
- Pour boiling water into the baking dish until it reaches one-third of the way up the sides of the ramekins.
- Bake for 9 to 14 minutes, checking for the desired doneness.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
20g
Total carbohydrates
3g
Total protein
12g
Sodium
300mg
Cholesterol
370mg
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