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Main Dishes

A Taste of Paris: Herb Baked Eggs

You might think that because I’m making eggs,  today’s recipe is all about breakfast. With all do respect, you couldn’t be more wrong. The French aren’t really breakfast people to be honest with you. A cup of coffee and a piece of bread is usually all they eat, which is quite unoriginal if you consider the lavish and hearty breakfasts many Americans indulge in. In other words, there’s a reason the French call breakfast ‘le petit-dejeuner.’ It’s a ‘small lunch’ at best and absolutely nothing at worst.

baked eggs 4 retouched

While eggs are something that most Americans would eat for breakfast, in France they actually make a great main course for lunch. Baked eggs is a warm and comforting dish. The firm egg white provides a beautiful contrast to the runny and fatty texture of the egg yolk. Baking eggs is also a surprisingly healthy cooking method. Besides a little olive oil or coconut oil spray to coat the ramekin, this is pretty high protein recipe with little added fat.

baked eggs 1 retouched For this recipe, I kept it classic, using some green onions and parsley. Feel free to use more or less herbs. Over the years, I’ve tried all sorts of fresh and dried herb combinations ranging from cilantro to herb de provence. You can also used minced vegetables like bell peppers and mushrooms for added fiber and antioxidants .

Also note that these eggs are baked in ramekins. You might not have them on hand, but if you’re serious about cooking I absolutely recommend investing in a set. They’re fairly inexpensive, and you can do everything from mini quiches to souffles. I personally like employing them as a weight management technique. These small dishes are perfect for when you want just a taste of cookies or chips but don’t want to ruin an entire day of healthy eating.

 

Print Recipe
Herb Baked Eggs with Green Onion, Parsley, and Crushed Red Pepper
Prep Time 10 minutes
Cook Time 15 minutes
Servings
one egg per person
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
one egg per person
Ingredients
Instructions
  1. Preheat oven to 325. Spray each ramekin with coconut oil spray. Crack one egg into each ramekin, being careful not to let the yolk break.
  2. Bake the eggs for 15 minutes. Check on them at about the 10 minute mark, rotating the ramekins if needed. I like to place all of my ramekins on a cookie sheet, simple rotating the sheet to ensure an even cooking rate.
  3. When the egg white is solid and the yolk is still somewhat soft, the eggs are ready. This usually happens around the 13-15 minute mark.
  4. Remove the eggs. Top with equally divided amounts of green onion, parsley, and crushed red pepper.
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