Rosemary Baked Eggs Recipe

Rosemary Baked Eggs


4 large eggs
1 tsp rosemary, finely chopped
½ tbsp butter (split)
1 tbsp milk
1-2 tsp grated parmesan or manchego
sea salt/pepper

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.
  • Qarpon
    Qarpon says

    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 along with Capri salad, followed by with as a side. Major success! :)

  • thedabble
    thedabble says

    I'm glad you enjoyed it! I will have to check out those recipes-they sound wonderful!

  • Qarpon
    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. :)

  • Qarpon
    Qarpon says

    note to all interested in this recipe: 375 degrees F equals 190 degrees C.

  • Qarpon
    Qarpon says

    add 2 slices of chorizo (or any other sausage) per serving - adds aroma and, well, meat ;)

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