Baked Eggs with Herbs are a great egg dish for a nice brunch. Simple, they look impressive. Bake individually or serve as a quick egg casserole.
Baked eggs with herbs and turmeric is a simple dish that is delicious and impressive. Perfect for a small gathering at breakfast or brunch, or on those nights where only “breakfast dinner” will do. The herbs listed in the recipe work well together, but you may add your own combination of whatever you have on-hand. Turmeric adds beautiful color and is becoming a favorite ingredient for continued healthy eating. The slightly bitter taste of this spice is countered by the herbs, garlic and Parmesan for a perfect medley.
The beauty of this dish is that its easily customizable to whatever you like to use for seasonings. Leave the turmeric out if you must. Increase the garlic or Parmesan. It’s hard to get this one wrong.
Serve with toasted bread or oven hash browns on the side.
Herb and Turmeric Baked Eggs
- 2 cloves fresh garlic, minced
- 2 teaspoons fresh thyme leaves, minced
- 2 teaspoons fresh basil, minced
- 1 Tablespoon fresh parsley, minced
- Note - I have made this using different herbs, basically whatever is on hand.
- ¼ cup grated Parmesan, or more to taste
- 8 large eggs
- 4 Tablespoons heavy cream
- 2 Tablespoons butter
- Salt and pepper to taste
- Turmeric to taste, optional
- Toasted bread for serving
- Preheat the broiler for 5 minutes and place a rack in the middle position of your oven.
- Combine 2 cloves garlic, 2 teaspoons thyme, 2 teaspoons basil, 1 Tablespoons parsley, and ¼ cup Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (This is important so you can quickly slip the eggs into the hot ramiken or graten cups when they are called for.)
- Place 4 individual gratin dishes or ramikens on a baking sheet. Place 1 Tablespoon cream and ½ Tablespoon butter in each dish and place under the broiler for about 4 minutes, until hot and bubbly.
- Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper and turmeric.
- Place back under the broiler for 6 or 7 minutes, until the whites of the eggs are 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 but you might want to test them with a fork till they are just about to your desired doneness.
- Allow to set for 60 seconds and serve hot with toasted bread.
Recipe adapted from Ina Garten Food Network.
robert w says
Easy breakfast for a person who can’t fry eggs worth a darn! Thank you Sally, this was was easy and delicious and we LOVED the turmeric addition. Really added a great flavor.
janice meeker says
I was desperate for something quick for a brunch!! I choose this recipe because everything I needed was already in my fridge or the spice cabinet. Was able to get it in the oven before guests arrive. IT WAS A HIT! Even my four year old ate it (he never eats eggs). Thanks Sally, this was wonderful!
jaclyn k says
I have made several types of baked eggs and could not believe I had not made this one yet! I made it as is but added crumbled bacon on top before serving. All I can say is that is fabulous and will make it again!
I am definitely making this one on Sunday!!!!