Herb and Turmeric Baked Eggs

5 from 3 votes

Herb and Turmeric Baked Eggs

This dish of baked eggs with herbs and turmeric seasoning is special, easy and delicious. Herb amounts are a guideline and you can use whatever you have on hand. Great for breakfast, brunch or even those nights when only "breakfast dinner" will do.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast or brunch

Servings:

Calories: 257kcal

Author: Good Dinner Mom

Ingredients

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

Instructions

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.

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