October 5, 2017

Herb Baked Eggs with Crostini

Herb Baked eggs is a very French style way of eating eggs and it is usually served with crostini for dipping into the yummy yellow/orange yolk that runs when you poke the eggs after it is cooked! I first came across this recipe in a cookbook by Barefoot Contessa and I immediately fell in love with it. I made a few changes to it to make it easier for me to be able to cook it with what I have on hand in my home but it is still just as amazing. The Parmesan and garlic crust that forms on top is just out of this world. 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 (almost all..) and save some of them for this dish the next morning. This is a great treat to try on the weekend to make it a little more special!

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 tbsp of butter and 1 tsp 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 3 eggs into each ramekin (2 if you prefer). After the eggs are in the ramekins, sprinkle 1/2 of the herb and cheese mixture over top of each 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 for dipping.

Oregano Crostini Recipe