Cheesy Herb Baked Eggs

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These cheesy herb baked eggs are an "egg"cellent way to start your morning!  Easy to make and filled with fresh herbs and gooey cheese.  An added bonus is you also can make them ahead of time!  You can serve them with toasty bread slathered with butter and jam, or with a side of roasted potatoes.  

However you serve them, you're family will love them!!

WHAT KIND OF HERBS CAN YOU USE?

I get this question all the time, so I thought I'd list ALL the different cheese you can use in these baked eggs. 

The short list is: you can use pretty much ANY cheese!

Besides Parmesan:

  • Asagio
  • Goat Cheese
  • Sharp Cheddar
  • Pecorino Romano
  • White Cheddar
  • Gruyére
  • Monterey Jack 

You can even use a cheese with a bit of a kick, like havarti. 

CAN YOU ADD OTHER HERBS?

YES!  Chives, Oregano, Tarragon, Dill and Basil would all work, too!  Here are some tasty combos!

  • Chives, Dill, Parsley
  • Rosemary, Thyme, Chives
  • Tarragon, Chives, Parsley
  • Basil, Parsley, Thyme, Chives
  • Cilantro, Parsley, Chives

CAN YOU BAKE THESE AHEAD OF TIME?

You can prep them all the way up until you put them in the oven.   They'll sit for 5-10 minutes just fine, but any longer than that and they'll cool off too much.   You want them to be nice and hot with melty cheese, so bake them right before serving.  

TIME SAVING TIPS

THE DAY BEFORE

  • Wash and chop your herbs the day before and store in sealed container in your fridge
  • Mince up your garlic the day before and store in a container in your fridge
  • Grate all your cheese and store in your fridge

THE DAY OF

  • Crack the eggs in 2 ramekins (2 eggs in each) and store, covered in your fridge
  • Put the herbs, garlic and all the cheeses in one medium bowl

OTHER EGG RECIPES

SHAKSHUKA

SMASHED AVOCADO TOMATO TOAST WITH POACHED EGG

MUSHROOM, LEEK AND FONTINA FRITTATA

SPINACH SAUSAGE MUSHROOM FRITTATA

French Baked Eggs

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Print Rate
Total Time: 20 minutes
Servings: 2

Ingredients

  • 1/2 teaspoon  minced fresh garlic
  • 1/4 teaspoon  minced fresh thyme leaves
  • 1/4 teaspoon  minced fresh rosemary leaves
  • 1 tablespoon  minced fresh parsley
  • 1 tablespoon  freshly grated Parmesan
  • 4  extra-large eggs
  • 2 tablespoons  heavy cream
  • 1 tablespoon  unsalted butter
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  • Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
  • Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 7 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.)
  • The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Notes

Depending on your oven, this could take less time, so keep an eye on it.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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