Saturday, April 23, 2011

1 Herb Baked Eggs over Toast

Good morning! Need a great (and impressive) breakfast for Easter house guests? A breakfast that takes all of 3 minutes to make? I saw this recipe on For the Love of Cooking and thought that these eggs would be the perfect "breakfast for dinner!" So we tried them out last week and Nate and I both loved them! Enjoy! 

"Going to Pilate, he asked for Jesus’ body.  Then he took it down, wrapped it in linen cloth and placed it in a tomb cut in the rock, one in which no one had yet been laid. Luke 23:52-53 

but remember. . . Sunday is a-coming! :-) 

Preparing the eggs. .
straight out of the oven. . .
Herb Baked Eggs over Toast
* 1 tbsp milk
* 1 tsp butter
* 3 eggs
* 1 tsp fresh chives, chopped
* 1/2 tsp fresh thyme, leaves removed from stem
* 1 tsp Parmesan, grated
* Sea salt and freshly cracked pepper, to taste
Preheat the broiler for 5 minutes. Place the rack about 4-5 inches below the heat.
Add the milk and butter to a small baking dish. Place under the broiler and cook until warm and bubbly, about 1 minute. Remove from broiler.
Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with the milk and butter. Sprinkle the top of the eggs evenly with the chives, thyme leaves, and Parmesan cheese then season with sea salt and freshly cracked pepper to taste.
Place under the broiler and cook for 3-4 minutes or until the whites are set but the yolks are still soft. Serve plain or on top of buttered toast. Enjoy.
For the Love of Cooking
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1 comment:

  1. Mm! This looks delish! ...And Sunday is a comin' - you're right!!!!


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