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Provincial Baked Eggs

Provincial Baked Eggs
Christopher Mohs

2012-11-23 10.12.27

This dish is such an elegant way to whip up a quick and easy breakfast for company, or just a special weekend at home. You’ll have to try it to believe me, but I promise you’ll making this dish on a fairly regular basis.

Ingredients: (Per serving)

2 eggs
1/2 tsp Herbes de Provence
Pinch of Salt
Pinch of Pepper
1 tbsp Heavy Cream
1 tbsp Butter
1 tbsp Shredded Parmesan Cheese


Preheat broiler for about 5 minutes on your oven. In gratin dishes (one for each guest, ingredients above are for one single dish). Place the dishes on a baking sheet and put the butter and heavy cream in the dish. Place in the oven for about 5 minutes under the broiler (top rack).

Meanwhile in a small bowl, place eggs and sprinkle with salt, pepper and Herbes de Provence. Also have shredded Parmesan cheese ready.

Once the heavy cream and butter has melted and starts to bubble, open the oven and pull out the rack far enough to safely add the eggs and seasoning and sprinkle with the Parmesan cheese.

Bake for about 6-7 minutes under the broiler (slightly less for runny eggs, slightly more for hard yokes).

Remove from the oven and place on a serving plate. This is a wonderfully elegant way to entertain out-of-town guests.