Herb Baked eggs is a very simple French style way of eating eggs and it is usually served with some type of bread like oregano crostini for dipping into the yummy yellow-orange yolks (to me the best part). There is very little work involved in this other than chopping herbs and assembling your ingredients.
About this recipe:
The herbs that I use in this recipe are ones that I like a lot, thyme and basil. Parmesan and garlic are added to this recipe as well which help form a nice crust top when it's placed in the oven and it is just out of this world.
You can also use fresh tarragon or oregano! I happen to love fresh tarragon (Tarragon Chicken is my absolute favorite dish) because of it's sweetness but I do not always have that on hand and I am not a fan of the dried version. If you do have some fresh tarragon lying around I definitely recommend using it in this dish.
Remember that this dish is about being easy and using what you have available.
Making the crostini ahead of time:
The best thing about this recipe is that it only takes about 10 minutes and it is done! To make it easier, I will plan this meal after making crostini the day before which I make with all my soups (see below for some) and save some of them for this dish the next morning.
To re-heat the crostini, I just wrap them in some aluminum foil and place them in the oven when the eggs are baking and they are ready when the eggs are ready.
This is a great treat to try on the weekend to make it a little more special! You can also customize it with your own favorite herb combinations.
You may also like these crostini recipes:
- Goat Cheese Crostini with Red Peppers and Capers
- Strawberry and Goat Cheese Crostini
- Tomato Soup with Cheesy Crostini
- Tomato Rubbed Crostini (Catalan Bread)
Herb Baked Eggs with Crostini
- wide ramekins for baking the eggs in (the ones in the picture measure 5 x 5 inches and are only a little more than ½ inch deep) or similar sized oven proof dishes that will hold 2 eggs each.
- 4 eggs
- 2 tablespoon of butter
- 2 teaspoon of milk
- 2 oven safe large ramekins or similar
- 1 clove of garlic minced
- ¼ cup of freshly grated Parmesan cheese
- 1 teaspoon of dried thyme you can use fresh too
- 1 teaspoon of dried basil you can use fresh too
- pinch of slat and fresh ground pepper
- Crostini Bread
- Preheat your broiler.
- Place ramekins on a baking sheet and place under broiler for a few minutes while you prepare your eggs.
- In each ramekin, place 1 tablespoon of butter and 1 teaspoon of milk.
- Place under broiler for 3-4 minutes until nice and hot.
- While ramekins are under broiler, grate your cheese, measure out your spices and mince your garlic and add them all to a bowl and mix together.
- Now take the ramekins out of the oven and crack 2 eggs into each ramekin (1 if you prefer- see notes below).
- After the eggs are in the ramekins, sprinkle ½ of the herb and cheese mixture over top of each ramekin and place back under the broiler for another 4-5 minutes or until the eggs are set and bubbly but the yolk is still runny.
- Serve with some Oregano Crostini bread (recipe above) for dipping or regular baguette.