Herb Baked Eggs

I have been making Ina Garten’s herb baked eggs ever since her Barefoot in Paris cookbook first came out. It is such a simple recipe, but it makes for a really satisfying meal, whether as a breakfast or brunch, or served along side a green salad for a casual late night dinner. They are a great alternative to omelets, and I love that you can prep everything in advance and make enough for a crowd in just a matter of minutes, without having to stand over the stove while your guests are having fun in the other room. I typically use a combination of whichever herbs I happen to have laying around be they parsley, thyme, rosemary, tarragon, basil, summer savory, dill, cilantro, etc. I find that my broiler is a little hot for this recipe (since the rack underneath it is not adjustable) so I will often forgo the broiler and bake them in a 450º oven instead, following the same steps, and about the same cooking times. Here I combined thyme, rosemary, garlic, parsley, basil, and Parmesan cheese, and topped the eggs with a tablespoon or so of that mixture before baking. The eggs are moist and flavorful, with lots of golden, runny yolk to be sopped up with toast. Delicious!