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!

We made this recipe for breakfast recently and loved it! It comes from Pinch of Yum.

-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.

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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