Baked eggs with parmesan and Provencal herbs
3 servings
20 minutes
Baked eggs with parmesan and Provençal herbs is an exquisite breakfast infused with the aromas of Provence. The origins of this dish trace back to French gastronomy, where simple ingredients are transformed into a work of art. Baked eggs in individual ramekins absorb the creamy flavors of melted butter and cream, while delicate shallots and fragrant herbs create an aromatic bouquet. The added parmesan enriches the dish, and the slightly baked yolk remains velvety, perfectly complementing crispy bread. This refined dish is ideal for a leisurely breakfast with a glass of freshly squeezed orange juice, creating a cozy morning atmosphere in Provence.
1
In a frying pan, sauté chopped onion in olive and butter for 3-5 minutes.
- Shallot: 2 heads
- Butter: 0.5 teaspoon
- Olive oil: 0.5 teaspoon
2
Add herbs and salt. Remove from heat, stir.
- Fresh thyme: 1 tablespoon
- Fresh rosemary: 0.5 tablespoon
- Sea salt: pinch
3
Preheat the oven to 190 degrees.
4
Place about a teaspoon of butter in each portion mold and put it in the oven until the butter melts.
- Butter: 0.5 teaspoon
5
Take them out of the oven, add a teaspoon of cream to each, and place 2 eggs in the molds.
- Cream 30% fat: 2 tablespoons
- Chicken egg: 6 pieces
6
Sprinkle with the fried mixture on top and return to the oven.
- Shallot: 2 heads
7
Place in the oven for 7 minutes (the main thing is for the white to set while the yolk remains liquid).
8
Add grated cheese and fry for another 1-2 minutes.
- Grated Parmesan cheese: 20 g
9
Take the molds and add salt and pepper to taste.
- Sea salt: pinch
10
Serve with crispy bread.
