My garden is filled with all my favorite herbs and I try to use them daily. For some eggs this morning, I tried shirred eggs with herbs. I used thyme and Italian parsley, but next time I will try tarragon or rosemary. These eggs will be wonderful with whatever herbs you select. I served them with toasted whole wheat bread slices. My husband wants to know when I will be making these again. Very soon…
Shirred Eggs with Fresh Herbs
2 teaspoons minced fresh thyme (or your favorite fresh herb, or a combo)
2 teaspoons chopped flat leaf parsley
8 teaspoons milk, divided
4 large eggs
Salt and freshly ground black pepper, to taste
Preheat oven to 375 degrees. Coat 2 small gratin dishes* with cooking spray and place on a rimmed baking sheet. Toss the herbs together and sprinkle half into the bottom of the dishes, dividing evenly. Gently spoon 4 teaspoons of milk into each gratin dish over herbs, trying not to disturb the herb distribution. Carefully crack 2 eggs into each dish over the herbs. Salt and pepper eggs, to taste. Sprinkle each dish with remaining herbs. Bake eggs until the whites are set and the yolks are warmed, but still a little loose, about 12-14 minutes. Check after 10 minutes to see if the eggs are cooked as you like them. Serve with buttered toast, if desired.
*You can also use 4 single ovenproof custard cups, if desired, to make single size servings; distribute rest of ingredients accordingly.