Baked Eggs with Parmigiano & Herbs


baked eggs with parmigiano & herbs

(Serves 4)


  • 2
 tablespoons unsalted butter, softened
  • ½ 
cup heavy cream
  • 4
 tablespoons finely grated Parmigiano Reggiano cheese
  • 4
 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
  • 4
 large eggs
  • Kosher salt and black pepper


  1. Heat oven to 350° F. Coat four 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream,  2 tablespoons of Parmigiano, and 2 tablespoons of herbs among the ramekins and stir to combine.
  2. Place ramekins in oven and heat until cream just starts to bubble, approximately 6 to 10 minutes
  3. Crack 1 egg into each ramekin; sprinkle with remaining cheese & herbs and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Return to the oven and bake until the whites are set and the cream is
  5. bubbling, approximately 5 to 7 minutes more.
  6. Serve immediately.