Eggs baked with cheese and herbs
3 servings
15 minutes
Eggs baked with cheese and herbs are a refined dish of European cuisine that combines simplicity and sophistication. Its roots trace back to old culinary traditions where fresh ingredients and aromatic herbs played a key role in creating morning delights. The taste of this dish is delicate, creamy, with light woody notes of thyme and rosemary. The baked egg white retains an airy texture while the liquid golden yolk smoothly envelops the components, creating a harmony of flavors. The decorative crust of parmesan adds a piquant richness, while the accompanying crispy bread completes the picture of the perfect breakfast. This dish will become a morning ritual for connoisseurs of taste and aesthetics, awakening appetite and providing inspiration for the entire day.
1
In a frying pan, sauté chopped onion in olive and butter for 3-5 minutes. Add herbs and salt. Remove from heat, stir.
- Olive oil: 0.5 teaspoon
- Butter: 0.5 tablespoon
- Shallots: to taste
- Freshly chopped rosemary: 1 tablespoon
- Sea salt: to taste
- Chopped fresh thyme: 0.5 tablespoon
2
Preheat the oven to 190 degrees.
3
Place about a teaspoon of butter in each portion mold for baking. Put it in the oven until the butter melts.
- Butter: 0.5 tablespoon
4
Take them out of the oven, add a teaspoon of cream to each, and crack 2 eggs on top. Sprinkle with the fried mixture and return to the oven. Bake for 7 minutes (the main thing is for the egg white to set while the yolk remains runny).
- Cream 30%: 1 tablespoon
- Chicken egg: 6 pieces
5
Place the grated cheese, turn on the grill in the oven, and roast for another 1-2 minutes. Remove the molds. Add salt and pepper to taste.
- Grated Parmesan cheese: to taste
- Sea salt: to taste
6
Serve with crispy bread.