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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network

Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings

Ingredients

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Directions

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
https://youtu.be/pprf-kxzIns

16 Replies to “Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network”

  3. I made this this morning and it was amazing! I saw a different recipe that added mushrooms and cheddar So I did that as well.

  5. I love the idea, but I have made this like 10 times and can’t get the timing right… 7 min overcooks the yolk, but under means the whites aren’t fully set… I am not sure what I’m doing wrong… the flavors are very nice…

  11. THANK YOU for another great recipe!!!! Just loved my wonderful baked eggs for dinner and what a easy, elegant, fast meal!

  15. I've made this dish several times and Jeffrey is correct. It IS absolutely delicious! Perhaps my favorite way to eat eggs for breakfast. A few observations though if you decide to attempt it. First, three eggs is too much for me because of the richness from the cream and butter. I felt stuffed. I had these small glass gratin dishes in the back of the cupboard, sitting gathering dust because they were too big and shallow for creme brulie and too small for a normal portion, that worked perfectly with just one egg. Second, cooking requires split second timing to pull off. It is really easy to under or over cook the eggs. Have everything ready before you start and check those eggs after two minutes under the broiler. Honestly it is probably going to take a few tries. You know you've nailed it when the whites are completely cooked and the yolk is still runny. The whites are so delicate, and when the yolk bursts and mixes with the cream and butter, it creates the most insanely delicious sauce for sopping up with toast.

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