Baked Eggs With Rosemary And Thyme – a delicious recipe with Parmesan Cheese, Rosemary, Thyme, Garlic, Milk, Unsalted Butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to broil. Line a large baking pan with aluminum foil. Set aside.
2
In a small bowl, stir Parmesan cheese, rosemary, thyme, and garlic powder. Set aside.
3
Place 2 tablespoons of milk and 1 tablespoon of butter into each of 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.
4
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.
5
Remove from oven and serve with crusty bread or garlic bread, if desired. Enjoy!
346
kcal
Calories
25
g
Fat
6
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Grated Parmesan Cheese, 2 Tablespoons Chopped Fresh Rosemary, 2 Tablespoons Chopped Fresh Thyme, 1/2 teaspoons Garlic Powder, and more.
Yes, Baked Eggs With Rosemary And Thyme falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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