I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies
Three years ago: Walnut-Strawberry Quick Bread
PARMESAN & HERB BAKED EGGS
2 tsp unsalted butter, divided
1/2 tsp olive oil
2 Tbsp shallot, minced
1 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1/8 tsp sea salt
1 tsp milk
Freshly grated Parmesan cheese
- Preheat the oven to 375 degrees.
- In a small saucepan, heat 1 teaspoon butter and the olive oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine.
- Place the remaining teaspoon of butter in the bottom of a ramekin. Place in oven until butter is melted.
Remove from oven, add cream and crack 2 eggs into the ramekin without breaking the yolks. Sprinkle the herb mixture over the top and return to the oven. Bake for about 7 minutes.
- Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Top with Parmesan cheese. Let stand for 3-5 minutes before serving. Season with salt and pepper.
Source: Downsized from Pinch of Yum.