Baked Eggs with Fresh Herbs and Goat Cheese
Ingredients
- 2 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, mint, tarragon)
- 1 clove garlic, minced
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream or half-and-half
- 6 to 12 eggs
- 3 tablespoons goat Cheese, crumbled fine
- sea salt and cracked black pepper
Preheat oven to 450°. Combine herbs and garlic; set aside. In a glass measuring cup, mix butter and cream. Place six 4- to 8-ounce ramekins or ovenproof cups on a baking sheet. Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
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. Top eggs with herb mixture and crumbled Cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
Return to oven and bake 3 to 5 minutes. eggs should look not quite done; they will continue to cook after removed from oven. Place each ramekin on a plate. Serve immediately with toast.
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. Top eggs with herb mixture and crumbled Cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
Return to oven and bake 3 to 5 minutes. eggs should look not quite done; they will continue to cook after removed from oven. Place each ramekin on a plate. Serve immediately with toast.
This article uses material from the "Baked Eggs with Fresh Herbs and Goat Cheese" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
