Easy Baked Eggs
Serving Size / Yield
- 2 T. margarine
- 4 T. heavy cream
- 1/4 C. cheddar cheese, grated
- 1/4 C. parmesan cheese, grated
- 4 T. fresh thyme, rosemary, and parsley, finely chopped
- 6 cage-free eggs
Turn the oven onto the high broiler setting.
Transfer heavy cream and margarine to the ramekin and place it in the oven for two minutes. Margarine should melt and mix with the cream.
Sprinkle half of the cheddar cheese and half of parmesan cheese on the margarine-cream mix. Break the eggs with yolks intact on top of the cheeses. Sprinkle half of the herbs then sprinkle remaining cheeses. Place it in the oven for about eight minutes or until the yolks have cooked. Remove the ramekins carefully from the oven and sprinkle remaining herbs. Let it cool a little before serving because the ramekin will be very hot.