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Nutrition Facts
Serving Size 1 (182g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon mixed fresh herbs
Calories 449
Calories from Fat 343		(76%)
Amount Per Serving		%DV
	Total Fat 38.2g	58%
	Saturated Fat 20.9g	104%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 516mg		172%
Sodium 438mg		18%
Potassium 220mg		6%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.1g	0%
	Sugars 1.1g
Protein 23.9g		47%
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Baked Eggs With Herbs

Recipe #123330 | 30 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: MarieAlice
May 23, 2005

Originally this Spring supper dish was made with goose eggs, but chicken eggs can be substituted, allowing two per person.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon butter
6 ounces cheddar cheese, grated
8 eggs
salt and black pepper
4 tablespoons fresh parsley, finely chopped
1 tablespoon mixed fresh herbs, finely chopped (sage, thyme, etc.,)
1/4 pint double cream

Directions

1
Set oven to 350ºF or Mark 4.
2
Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
3
Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
4
Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
5
Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.

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Featured Reviews for This Recipe

From: *sweetomato*

On Dec 3, 2006

This was so good! Since I did't have any fresh herbs on hand, I used a mix of dried herbs which included chives, dill weed, basil, French tarragon, chervil, and white pepper. Thanks for a great recipe, Marie, I will definatly make this again!

1 person found this review helpful

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From: Chef Kate

On Oct 9, 2005

Delicious and easy. I too scaled it down--2 eggs in a nice-sized ramekin--and had to shorten the time considerably. Used fresh basil and cracked pepper and loved it!

1 person found this review helpful

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From: Chef Patience

On Oct 6, 2005

We liked this easy recipe. Maybe next time, I’ll add some fried onions or mushrooms. I found that baking this for 20 minutes made the yolks solid. Next time, I’ll watch for the cheese to melt and pull it out sooner, so that we might be able to have the yolks runny. Thanks.

3 people found this review helpful

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From: PaulaG

On Oct 9, 2005

This recipe was scaled down to serve DH and me. I cooked them in individual ramekins and added a touch more cheese than called for. The mixed herbs were dried Herbs de Provence. As for the double cream, I used low-fat milk to which I added dry milk powder for extra richness. Thanks for a wonderful brunch!

2 people found this review helpful

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Read all 6 reviews