Baked Eggs With Fresh Herbs and Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From O-Magazine Ingredients:
2 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, mint, tarragon) |
1 garlic clove, minced |
2 tablespoons butter, melted |
2 tablespoons heavy cream or 2 tablespoons half-and-half |
6 eggs |
3 tablespoons goat cheese, crumbled fine |
sea salt and black pepper |
Directions:
1. Preheat oven to 450°. Combine herbs and garlic; set aside.
2. In a glass measuring cup, mix butter and cream. Place six 4-ounce ramekins or ovenproof cups on a baking sheet.
3. Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
4. Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin.
5. Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
6. Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven.
7. Place each ramekin on a plate. Serve immediately with toast.
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