Herb Baked Eggs over Toast

I have been wanting to make this Ina Gartenrecipe 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


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53 Responses to “Herb Baked Eggs over Toast”

  1. 1

    SnoWhite — April 15, 2011 @ 2:58 am

    Looks like a wonderful spring breakfast.

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  2. 2

    mary shouvlin — April 15, 2011 @ 3:07 am

    yum, love ina garten!

    http://foralifeinspired.blogspot.com

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  3. 3

    Rebecca — April 15, 2011 @ 3:11 am

    looks lovely! i think i know what i'll be making this weekend :)

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  4. 4

    Liv B — April 15, 2011 @ 3:26 am

    YUM! I love baked eggs. Although, my recipes calls for cooking the eggs in a tomato/sausage sauce. So good to mop it all up with crusty bread.

    I think I'll have breakfast for dinner tonight ;)

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  5. 5

    Melissa — April 15, 2011 @ 3:40 am

    A blissful breakfast for you, for sure. ;)

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  6. 6

    Chelsea — April 15, 2011 @ 3:41 am

    Awesome! I've been looking for more ways to cook eggs! This looks so yummy.

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  7. 7

    From the Kitchen — April 15, 2011 @ 4:06 am

    I thought this looked delicious when I saw Ina do her's. Thanks for the push that I needed. It's perfect for breakfast, lunch or a light dinner.

    Best,
    Bonnie

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  8. 8

    Linda — April 15, 2011 @ 4:38 am

    This would be good with the egg cooked in the bread too!

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  9. 9

    Hovkonditorn — April 15, 2011 @ 5:32 am

    What a lovely breakfast!

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  10. 10

    Ah Tze — April 15, 2011 @ 7:24 am

    Pam, thanks for dropping by my blog! This baked eggs look great, I think my son will like it!

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  11. 11

    Suman Singh — April 15, 2011 @ 9:56 am

    Oh,I love Ina's recipes and this looks delicious!

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  12. 12

    Anonymous — April 15, 2011 @ 11:56 am

    I have made this recipe before (as written) and it is so delicious! I love how you lightened it up, Pam! Now I can make it and not feel as guilty! I see you omitted the garlic and rosemary. I love the garlic in this dish, but I can see that with young children you would want to omit it! I love that you served it over toast, too! YUM!

    Kim in MD

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  13. 13

    StephenC — April 15, 2011 @ 1:11 pm

    So who got two eggs and who got only one? I have made this Ina recipe several times and love it.

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  14. 14

    Jenn — April 15, 2011 @ 1:12 pm

    I love this recipe…I think I know what we are having for breakfast tomorrow morning!! :)

    [Reply]

  15. 15

    bellini — April 15, 2011 @ 1:36 pm

    It is perfect for serving to guests and yet quick enough to make for family.

    [Reply]

  16. 16

    Jacqueline — April 15, 2011 @ 1:52 pm

    Simple, but fabulous!

    [Reply]

  17. 17

    PeggyR — April 15, 2011 @ 2:10 pm

    Those look wonderful. I will try them on Sunday when I make eggs.

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  18. 18

    Parsley Sage — April 15, 2011 @ 2:34 pm

    …you can bake an egg? You've just blown my mind. The urge to bail from work so I can cook has NEVER been so intense. I love this recipe!

    [Reply]

  19. 19

    susan — April 15, 2011 @ 3:14 pm

    next week I am going to need to be creative w/o using wheat, bread, etc and these baked eggs are on the top of my list

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  20. 20

    SomethingDifferentForDinner — April 15, 2011 @ 3:25 pm

    Beautiful breakfast. My husband would love this. Thanks for sharing.

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  21. 21

    fittingbackin — April 15, 2011 @ 3:29 pm

    this looks awesome! I have some kind of freaky aversion to not cooked eggs – but Austin would LOVE this and I would try it.

    [Reply]

  22. 22

    Elizabeth Ann (Elizabeth Ann's Recipe Box — April 15, 2011 @ 4:25 pm

    These look awesome! :-) I can't wait to try them! :-)

    [Reply]

  23. 23

    Joanne — April 15, 2011 @ 4:48 pm

    I have heard SO MANY fantastic things about this recipe and it does look SO GOOD that I think I need it in my life. Definite bonus that it's so easy!

    [Reply]

  24. 24

    Kate — April 15, 2011 @ 5:11 pm

    These sound great…I have never considered baking an egg! After reading your post, I am going to do it!

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  25. 25

    Carol @ There's Always Thyme to Cook — April 15, 2011 @ 6:11 pm

    Looks amazing! I love the gooey yolk running over the bread! Have to make these!

    [Reply]

  26. 26

    Maria — April 15, 2011 @ 6:48 pm

    I love the addition of herbs. What a great breakfast!

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  27. 27

    Pam — April 15, 2011 @ 7:18 pm

    Wow! This is different and it sounds and looks delicious. We love eggs and I have to try this soon!

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  28. 28

    Ana Powell — April 15, 2011 @ 7:23 pm

    Such a lovely and special baked eggs recipe.
    Wishing you a great weekend ♥

    [Reply]

  29. 29

    vincent — April 15, 2011 @ 7:26 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit

    [Reply]

  30. 30

    Mikaela Cowles — April 15, 2011 @ 7:31 pm

    These look amazing, but also hard to get out of the pan without breaking the precious yolk??

    [Reply]

  31. 31

    Jennifurla — April 15, 2011 @ 7:42 pm

    this is beautiful, In love with that first picture.

    [Reply]

  32. 32

    Marjie — April 15, 2011 @ 8:14 pm

    OK, it's 4PM and I have yet to eat today. Now I want eggs. These look great!

    [Reply]

  33. 33

    Georgia | The Comfort of Cooking — April 15, 2011 @ 8:30 pm

    Pam, you have the most creative brain come breakfast time! Love this. I will definitely be trying it soon for breakfast one morning!

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  34. 34

    Gloria — April 15, 2011 @ 10:17 pm

    Pam, look perfect and delicious, xx gloria

    [Reply]

  35. 35

    Big Dude — April 15, 2011 @ 10:47 pm

    never tried this but as an egg kinda guy I will soon.

    [Reply]

  36. 36

    Sonia — April 15, 2011 @ 11:44 pm

    The dish is looking great Pam…. !

    [Reply]

  37. 37

    Kannan — April 16, 2011 @ 3:11 am

    Nice post.

    [Reply]

  38. 38

    Food, Fun and Life in the Charente — April 16, 2011 @ 6:41 am

    No guesses for what we are having for beakfast tomorrow. Thanks

    [Reply]

  39. 39

    Chris — April 16, 2011 @ 4:58 pm

    I just knew Larry would like this one! I do too, excellent breakfast, I might do this one tomorrow.

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  40. 40

    Laura Jeanne — April 16, 2011 @ 8:09 pm

    Pam this looks great. I love breakfast food because it can be so simple but it really fills that warm and fuzzy taste first thing in the morning.
    I make my 1st Eggs Benedict this morning as its national eggs benedict day and they came out great. Check them out, and that you so much for sharing.
    Laura

    [Reply]

  41. 41

    teresa — April 16, 2011 @ 10:39 pm

    i've never had eggs prepared like that, but they look mouthwatering! great recipe!

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  42. 42

    Stephen — April 16, 2011 @ 11:26 pm

    I recently tried Ina Garten recipe after I saw it on Meg Smith's blog. I had never had baked eggs but they turned out great with the cheese and savory herbs adding alot of flavor to the morning meal. I love the exchange of ideas and persoanl touches we get from the different blogs. Your eggs look great.

    [Reply]

  43. 43

    Jessica — April 17, 2011 @ 1:05 am

    Pam, it look Awesomely AMAZING! Well done… Your a very good cook.

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  44. 44

    Cheryl — April 17, 2011 @ 6:03 pm

    Wow, neat never heard of cooking eggs that way before, I love eggs any way I can get em!

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  45. 45

    Katerina — April 17, 2011 @ 7:23 pm

    Mmm, perfect for a Sunday breakfast!

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  46. 46

    Eva — April 18, 2011 @ 2:59 am

    Those sound mouthwatering, and the photos are just beautiful. I usually have a normal egg with toast every morning for breakfast, but I plan on shaking up my routine with these tomorrow :D

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  47. 47

    grace — April 18, 2011 @ 7:19 pm

    i think runny yolks are among the most beautiful food items ever known. gorgeous.

    [Reply]

  48. 48

    Som's Studio — April 19, 2011 @ 3:13 am

    This is so easy to make and looks super yum! I have to try it out! By the way, love the Barefoot Contessa!

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  49. 49

    Organicfemme — April 19, 2011 @ 3:50 am

    I am definitely gonna do this one. It'll be a great variety from the common omelletes.

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  50. 50

    Mandy — April 19, 2011 @ 4:27 am

    I love eggs. A lot. This sounds great. It never occurred to me to cook eggs under the broiler!

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  51. 51

    Littlemama — April 19, 2011 @ 12:47 pm

    I love your blog! And I loved this recipe! I linked to it at my blog, masoncookandread.blogspot.com

    Thanks for sharing so many great recipes! I've tried a lot of them and every one has been a keeper:)

    [Reply]

  52. 52

    Philip A Ellway — January 30, 2012 @ 4:52 pm

    tried it on my honey this morning after she got back from Yoga. Very tasty, but I broiled a few seconds too long but know better next time

    [Reply]

  53. 53

    vinay — February 2, 2012 @ 6:16 pm

    Beautiful cake and photography…

    [Reply]

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