Parmesan Baked Eggs

I can not believe how much I loved this breakfast. Seriously...L-O-V-E-D it! I expected to like it (you know how I love my eggs), but I'm really not that crazy about Parmesan cheese. I thought it would be something I'd make once, just to try, than move on. Nope...this will also be my breakfast tomorrow. And most likely the next day as well.

Now, I realize you may be looking at that picture thinking, 'Ummm...those eggs are NOT cooked'. Yes, they are. I promise. The girl I got this from (her name is Lindsay over at Pinch Of Yum) spent a LOT of time and energy coming up with the absolute perfect cooking time. I made these eggs exactly as stated (though I do believe I added just a tad too much heavy cream to my ramekin, which could also contribute to this looking a little 'liquid-y'), and the eggs were perfect.

You've also got to remember that there's the herbed butter in there too, so that also affects the consistency. Normally, I absolutely would have used the fresh herbs that the recipe calls for, but since I forgot to pick them up when I was at the store, I used dried instead. If it's this good with the dried herbs, I'm sure it's even better with the fresh stuff, so I'd recommend using them if you've got them.

I toasted up two pieces of Italian bread, cut them in half and used my fork to scoop the buttery, eggy goodness onto my bread, and ate the whole thing that way. So...Friggin...Good. Even with the Parmesan, which I sprinkled on right before serving it.

Lindsay, I don't know you, and you don't know me, but I think I may love you. Thank you so much for sharing your amazing breakfast recipe! This is something that I will be making a lot in the future. Starting with the rest of this week!

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'Parmesan Baked Eggs'

Source: Pinch Of Yum

Ingredients

1/2 tablespoon butter

1/2 teaspoon oil

1 green onion, minced

1 tablespoon fresh rosemary, minced

1/2 tablespoon fresh thyme, minced

1/2 teaspoon sea salt

6 eggs

1 tablespoon heavy cream

freshly grated Parmesan cheese

Directions

1. In a small saucepan, heat butter and oil. Add green onion and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.

2. Heat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.

3. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.

4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.

**A Note From Pinch Of Yum Included With Her Directions**

I found the timing of this to be really important – down to the minute. The eggs might look like they aren't done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren't as good. Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn't do this because it made it trickier to see if the eggs were done or not.

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