Parmesan Baked Eggs

◦ 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

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.