Parmesan Poached egg with toast

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
freshly grated Parmesan cheese

I found the timing of this to be really important – down to the minute. The eggs might look like they aren’t done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren’t as good.

Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn’t do this because it made it trickier to see if the eggs were done or not.

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.
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.
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.
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.


Serving Size: 1 ramikin

Number of Servings: 1

Recipe submitted by SparkPeople user JOANNA.HOLBROOK.