Herbed Cream Baked Eggs

Herbed Cream Baked Eggs

This delightful little breakfast is one to bookmark!

Made from my fresh farm eggs, homegrown herbs and rich cream. It is a French recipe my Mother and I adapted from her cookbook, Barefoot in Contessa. We cooked it together and served it for our own Mother’s Day Brunch.


  • Fresh Garlic: 1/2 tsp, minced
  • Fresh Thyme Leaves: 1/2 tsp, minced
  • Fresh Rosemary Leaves: 1/2 tsp, minced
  • Fresh Parsley: 2 tbsp, minced
  • Parmesan Cheese: 2 tbsp, freshly grated
  • Fresh Farm Eggs: 12, large
  • Heavy Cream: 1/4 Cup
  • Butter: 2 tbsp
  • Kosher Salt
  • Black Pepper: freshly ground
  • French Bread: toasted
  • Teacups or small bowls: 4
  • Gratin Dishes: 4


  1. Place oven rack 6 inches from the top and pre-heat your oven broiler. (Set to broil).
  2. Combine garlic, fresh herbs, and parmesan. Set aside.
  3. With much care, crack 3 eggs into each of the teacups. Do not break the yolks. Set aside.
  4. Place 4 gratin dishes on a baking sheet. Add 1 tablespoon of cream and 1/2 tablespoon of butter to each dish. Place under broiler for ~3 minutes until hot (bubbling).
  5. Quickly, but with much care, pour 3 eggs from the teacups into each gratin dish. Sprinkle with herb mixture, then sprinkle with salt and pepper. Place under broiler for 5-6 minutes until the egg whites are nearly cooked.
  6. Remove from oven and let sit for 1 minute. The eggs will continue to cook.
  7. Serve immediately with hot, toasted bread. Enjoy!


  1.  Rotate the baking sheet in the oven if the egg whites are not cooking evenly.
  2. Broil buttered bread on a baking sheet for a fast way to cook toast.
  3. We served this dish with our freshly cut, homegrown bacon. But found the bacon a little too much alongside the cream. Surprised! So were we! I guess simple is better sometimes. 

Please share this recipe with a friend or family member that loves fresh farm eggs too!

Cheers and much love,

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