Herb Baked Eggs

Football season has officially started which means that every other weekend until January, we will have a full house.

Both Nick’s parents and my parents got season tickets this year, giving me and Nick a pretty good deal: we provide the room and food, they provide the football fun.

The first weekend of the season was Labor Day and by that Monday morning, I was out of breakfast ideas that would easily serve 5 people. When you normally cook for 2, cooking for 5 requires a lot more thought and planning.

We had biscuits, jam, fruit, and scrambled eggs on Saturday. Pancakes and fruit on Sunday. And Monday….I woke up with no plan and a sad looking fridge.

But I did have eggs, heavy cream, and a lot of rosemary.

I didn’t want to make pancakes again, and all I had to work with was eggs. We had scrambled eggs on Saturday, and doing over easy eggs or omelets for more than a few people just takes too long.

So I took an oven-safe pan, cracked in 10 eggs, sprinkled on some herbs and poured a little cream over the top to keep the eggs from drying out.

It may be the best way I’ve ever had eggs!

Nick and I have made eggs like this 5 more times since Labor Day weekend. I guess I’ve got to keep stock in heavy cream now because it’s the only way he wants his eggs cooked now.

Anyone want to share their favorite heavy cream-filled recipes? These eggs only use a few tablespoons at a time and having this much cream hanging out in the fridge is a dangerous thing.

Herb Baked Eggs

Makes: 2 servings, but you can adjust the amount of eggs to as many servings as you need

Ingredients:

• 1 tsp olive oil
• 4 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp fresh herbs (a mix of rosemary, parsley, and oregano is especially good)
• 2 Tbsp heavy cream (or half & half or milk)

Directions:

1. Preheat oven to 350 degrees.
2. Pour the olive oil into a medium oven-safe skillet and place in the oven for 5 minutes to heat up the oil and the pan.
3. Remove the pan from the oven and crack the four eggs into the skillet.
4. Sprinkle the eggs with the salt, pepper, and fresh herbs.
5. Pour the cream around the eggs.
6. Place pan back in the oven and bake for 8-12 minutes or until the whites are fully cooked.

Tagged as: baked eggs, creamy baked eggs recipe, herb baked eggs