Ingredients for Baked Eggs With Fresh Herbs And Goat Cheese
- 2 tablespoons mixed fresh herbs, finely chopped
- 1 garlic clove, minced
- 1 1/2 tablespoons butter, melted
- 1/4 cup heavy cream
- 6-12 large eggs
- 1/4 cup goat cheese, crumbled
- Salt and freshly ground black pepper, to taste
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How to Make Baked Eggs With Fresh Herbs And Goat Cheese
- Preheat oven to 450°F (232°C).
- In a small bowl, combine chopped herbs and minced garlic. Set aside.
- In a glass measuring cup, whisk together melted butter and heavy cream.
- Place six 4-ounce ramekins or ovenproof cups on a baking sheet.
- Evenly divide the butter mixture among the ramekins.
- Bake in the preheated oven for 1-3 minutes, or until the mixture is bubbly and hot.
- Carefully remove from the oven.
- Crack 1 or 2 eggs into a separate small bowl to avoid breaking the yolks. Gently slide the eggs into each heated ramekin.
- Top each egg with a spoonful of the herb mixture and a sprinkle of crumbled goat cheese.
- Season with salt and freshly ground black pepper to taste.
- Repeat steps 8-10 with the remaining eggs.
- Return the baking sheet to the oven and bake for 3-5 minutes, or until the egg whites are just set but the yolks are still slightly runny.
- The eggs will continue to cook slightly after being removed from the oven.
- Carefully remove the ramekins from the oven and place each one on a plate.
- Serve immediately with toast, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
25g
Carbs
0g
