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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 511.7
  • Total Fat: 29.7 g
  • Cholesterol: 407.7 mg
  • Sodium: 1,041.9 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 29.3 g

View full nutritional breakdown of Parmesan Baked Eggs calories by ingredient
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Parmesan Baked Eggs

Submitted by: CHANDRACETA

Introduction

Adapted from:
http://pinchofyum.com/parmesan-ba
ked-eggs
Adapted from:
http://pinchofyum.com/parmesan-ba
ked-eggs

Number of Servings: 3

Ingredients

    ◦ 1/2 tablespoon butter
    ◦ 1/2 teaspoon oil
    ◦ 1 shallot, minced
    ◦ 1 tablespoon fresh rosemary, minced
    ◦ 1/2 tablespoon fresh thyme, minced
    ◦ 1/2 teaspoon sea salt
    ◦ 6 eggs
    ◦ 1 tablespoon heavy cream
    ◦ 2 oz. freshly grated Parmesan cheese
    6 slices of bacon
    6 oz. french bread

Directions

1.In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
2.Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in 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 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 from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.
5. Serve with cooked bacon and bread.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user CHANDRACETA.






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