Description
Baked Eggs with Rosemary and Thyme make a simple breakfast that’s loaded with flavor!
Ingredients
- ½ cups Grated Parmesan Cheese
- 2 Tablespoons Chopped Fresh Rosemary
- 2 Tablespoons Chopped Fresh Thyme
- ½ teaspoons Garlic Powder
- 4 Tablespoons Milk, Divided (I Used 2%)
- 2 Tablespoons Unsalted Butter, Divided
- 6 Large Eggs
- Salt And Pepper, to taste
Preparation
Preheat oven to broil. Line a large baking pan with aluminum foil. Set aside.
In a small bowl, stir Parmesan cheese, rosemary, thyme, and garlic powder. Set aside.
Place 2 tablespoons of milk and 1 tablespoon of butter into each of two 5-inch cast iron skillets or oven-proof ramekins. Place onto prepared pan. Broil for about 3 minutes, or until mixture is bubbly. Remove from oven.
Crack 3 eggs into each skillet/ramekin. Sprinkle herb cheese mixture evenly into each skillet. Season with salt and pepper, to taste. Broil until white are set, but yolks are still runny, about 3–5 minutes.
Remove from oven and serve with crusty bread or garlic bread, if desired. Enjoy!
