Parmesan Baked Eggs
Today is my three year anniversary with my boyfriend J. He has been instrumental in helping with this blog since I started it almost two years ago. We are in a semi-long distance relationship right now and only get to see each other once a week, although we cook a wide variety of recipes together breakfast is the meal that we really connect over. Out of the two of us I am the more culinary inclined and breakfast is the best recipe for J. to help out with.
Happy anniversary J! |
-½ tablespoon butter
-½ teaspoon oil
-1 shallot, minced
-1 tablespoon fresh rosemary, minced
-½ tablespoon fresh thyme, minced
-½ teaspoon sea salt
-6 eggs
-1 tablespoon 2% milk
-freshly grated Parmesan cheese
Makes three ramekins. Saute the shallot, rosemary and thyme in a small saucepan with butter and oil, until fragrant. Melt a tablespoon of butter in the bottom of each ramekin, add a small amount of milk. Crack two eggs into each ramekin, top with the shallot and herb mixture. Bake 7 minutes at 375, top with Parmesan then broil for 1 minute. Let sit for 3-5 minutes.
Makes three ramekins. Saute the shallot, rosemary and thyme in a small saucepan with butter and oil, until fragrant. Melt a tablespoon of butter in the bottom of each ramekin, add a small amount of milk. Crack two eggs into each ramekin, top with the shallot and herb mixture. Bake 7 minutes at 375, top with Parmesan then broil for 1 minute. Let sit for 3-5 minutes.
The original post warned not to cook the eggs for too long and the yolks were a little done on mine, I adjusted the instructions above to reflect a better cook time than what I used. Overall I thought that this recipe was incredible, I really enjoyed it. The shallots, rosemary and thyme went together really well. The flavors blended really well with the eggs and Parmesan. This is a recipe that I will make again
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