Italian Baked Eggs

Sometimes eggs for breakfast just doesn’t cut it. You want something savory and dippy. That’s my fancy way of saying I need something hearty and gooey and delicious. Scrambled eggs is fine if you want to be plain. But this takes just as long (or not long at all really), and takes 10 times better! If your mother in law or boss is coming over for breakfast, serve this! Okay, that was a bad example, but you get my point. If you don’t have these specific ingredients on hand or can’t find them all fresh at the store, don’t panic. Grab 2-3 and mince away to top your eggs with. There is no perfect combination. I’ve made this numerous time with a plethora of different combinations. It looks and tastes fancy with only a few ingredients.

Italian Baked Eggs

Serves 2


Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted gluten free bread.


¼ teaspoon minced fresh garlic

¼ teaspoon minced fresh thyme leaves

¼ teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

6 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted Gluten Free bread, for serving

Sara Nelson