Baked Herbed Eggs

You are here

On weekend mornings there is nothing better than a hot breakfast. This recipe is herbaceous, has loads of flavor and texture, and is ready in less than 20 minutes! I like to use individual gratin dishes for this recipe. You can use any low individual oven-safe dish. 

Ingredients

8 slices pancetta or bacon
8 tablespoons heavy cream
4 tablespoons unsalted butter
1 teaspoon garlic, minced
8 large eggs
8 tablespoons parmesan cheese, grated
4 slices bread, toasted

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
9 minutes
Total Time: 
19 minutes
Serving size: 
4

Directions

1. Set oven to broil and oven rack in the middle position. Place gratin dishes on a rimmed baking sheet.
2. In a large non-stick saute pan over high heat, cook pancetta until crispy, about 5 minutes. Remove pancetta to paper towel and set aside.
3. Add 2 tablespoons heavy cream, 1 tablespoon butter and 1/4 teaspoon garlic to each dish. Broil for 4 minutes or until butter is melted and cream is boiling.
4. Remove gratin dishes from the oven. In each dish, crack 2 eggs and add 1 teaspoon Herbes de Provence, 2 tablespoons parmesan cheese, and 1/4 teaspoon Chefs Grind Black Pepper. Return to oven and broil for 4 minutes or until whites are just set.
5. Serve immediately with pancetta and toast.

Comments

Please login to post a comment:

Recipe Tip:
Half and half or whole milk can be substituted for the heavy cream.

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax