Parmesan Herb Baked Eggs

Make ahead tip: Mince the shallot and chop the herbs the night before for a quicker assembly.

Makes: 4

What You Need

• 1 large shallot
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 2 tablespoons butter, divided
• ½ teaspoon oil
• 8 eggs
• ¼ cup milk (or cream)
• ¼ cup freshly grated Parmesan cheese
• Salt
• Fresh ground black pepper

What To Do

1. Preheat the oven to 375°F.
2. Mince the shallot. Remove the leaves from the thyme and rosemary, then finely chop them.
3. In a small saucepan, heat ½ tablespoon butter and ½ tablespoon olive oil at medium high. Add the shallot and saute until soft and fragrant, about 3 to 5 minutes. Turn off the heat, add the herbs and salt, and stir to combine.
4. In the bottom of each of 4 ramekins, place a small pat of butter (about 1 teaspoon). Set the ramekins on baking sheet and place the tray in oven for a few minutes until butter is melted.
5. Remove ramekins from oven, add 1 tablespoon of milk to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
6. Turn up the heat to the high broil setting and broil the eggs for another 3 to 4 minutes. Remove from the oven when egg whites are just set and yolks are still soft. Top each with 1 tablespoon Parmesan cheese; season with kosher salt and fresh ground black pepper. Let stand for about 5 minutes until the cheese is melted.