Herb Baked Eggs over Toast

I have been wanting to make this Ina Garten recipe ever since I first saw it. I had to adapt the recipe a bit to use what I had on hand and they turned out amazing. My husband and I loved these eggs - we especially loved the flavor the herbs and Parmesan gave to them. I served our baked eggs over toast for a delicious and light breakfast.

Herb Baked Eggs:

Adapted recipe by For the Love of Cooking.net

Original recipe by Ina Garten

• 1 tbsp milk
• 1 tsp butter
• 3 eggs
• 1 tsp fresh chives, chopped
• 1/2 tsp fresh thyme, leaves removed from stem
• 1 tsp Parmesan, grated
• Sea salt and freshly cracked pepper, to taste

Preheat the broiler for 5 minutes. Place the rack about 4-5 inches below the heat.

Add the milk and butter to a small baking dish. Place under the broiler and cook until warm and bubbly, about 1 minute. Remove from broiler.

Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with the milk and butter. Sprinkle the top of the eggs evenly with the chives, thyme leaves, and Parmesan cheese then season with sea salt and freshly cracked pepper to taste.

Place under the broiler and cook for 3-4 minutes or until the whites are set but the yolks are still soft. Serve plain or on top of buttered toast. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net