Oven Baked Eggs with Rosemary and Thyme
Baked Eggs with Rosemary and Thyme make a simple breakfast that's loaded with flavor.
Servings: 2 servings
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- ½ teaspoon garlic powder
- 4 tablespoons milk divided (I used 2%)
- 2 tablespoons unsalted butter divided
- 6 large eggs
- Salt and pepper to taste
Preheat oven to broil. Line a large baking pan with aluminum foil. Set aside.
In a small bowl, stir together Parmesan cheese, rosemary, thyme, and garlic powder. Set aside.
Place 2 tablespoons of milk and 1 tablespoon of butter into two 5-inch cast iron skillets or oven-proof ramekins. Place onto prepared pan.
Broil for about 3 minutes, or until mixture is bubbly. Remove from oven.
Crack 3 eggs into each skillet/ramekin. Sprinkle herb cheese mixture evenly into each skillet. Season with salt and pepper, to taste.
Broil until white are set, but yolks are still runny, about 3-5 minutes. Remove from oven and serve with crusty bread or garlic bread, if desired.
Serving: 1g | Calories: 364kcal | Carbohydrates: 6g | Protein: 22g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 382mg | Sodium: 523mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1481IU | Vitamin C: 12mg | Calcium: 395mg | Iron: 3mg