Rosemary Baked Eggs Recipe
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Ingredients
4 large eggs1 tsp rosemary, finely chopped
½ tbsp butter (split)
1 tbsp milk
1-2 tsp grated parmesan or manchego
sea salt/pepper
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How to make Rosemary Baked Eggs
Preheat the oven to 375. Pour half a tbsp of milk and half of the butter into 2 ramekins. Crack 2 eggs into each ramekin without breaking the yolk. Sprinkle with salt/pepper and rosemary. Add parmesan or manchego over the top and bake for 20 to 25 minutes. Allow egg to set for a minute when you remove them from the oven and serve with fresh fruit, toast and jam and my favorite, coffee. This is wonderful for the weekend.
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thedabble saysI'm glad you enjoyed it! I will have to check out those recipes-they sound wonderful!
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Qarpon says
now i am looking everywhere for these little ramekin pots, as the one we used is too big and eggs stay uncooked in the middle. :)
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Qarpon says
note to all interested in this recipe: 375 degrees F equals 190 degrees C.
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Qarpon says
add 2 slices of chorizo (or any other sausage) per serving - adds aroma and, well, meat ;)
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This simple yet filling breakfast recipe was served just as you recommended - on Saturday morning, with coffee. I must admit rosemary adds magic! Thanx. Later during family dinner we served http://www.nibbledish.com/people/minitwob/recipes/mussel-hors-doeuvres along with Capri salad, followed by http://www.nibbledish.com/people/HungryJenny/recipes/orange-and-mustard-chicken-drummers with http://www.nibbledish.com/people/ROKCO/recipes/refreshing-zucchini-and-potatoes as a side. Major success! :)