Description
Runny yolk, butter-soaked herbs, and fresh Parmesan. Oh yes.
Ingredients
- ½ Tablespoons Butter
- ½ teaspoons Oil
- 1 whole Shallot, Minced
- 1 Tablespoon Fresh Rosemary, Minced
- ½ Tablespoons Fresh Thyme, Minced
- ½ teaspoons Sea Salt
- 3 teaspoons Butter, For The Ramekins
- 3 teaspoons Heavy Cream
- 6 whole Eggs
- ¼ cups Freshly Grated Parmesan Cheese
Preparation
1. In a small saucepan, heat 1/2 tablespoon butter and oil over medium heat. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt then remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery. Set aside.
2. Preheat the oven to 375 F. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place the ramekins in the preheating oven until butter is melted.
3. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return ramekins to the oven. Bake for about 7 minutes.
4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove ramekins from oven when egg whites are just set and yolks are still soft. Let them stand for 3-5 minutes before serving. Sprinkle with Parmesan and season with salt and pepper.
Notes: I found the timing of this to be really important—down to the minute. The eggs might look like they aren’t done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren’t as good.
Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn’t do this because it made it trickier to see if the eggs were done or not.
