Nothing says “Breakfast’s ready!” more than these Oven baked herb parmigiano breakfast eggs. Easy and quick, and simply delicious!
Eggs for me are the quintessential element of a North American breakfast. Those yolks perfectly cooked oozing a bit and the whites tender and moist, seasoned well.
Eggs played an important role in my life. Being one of those children never wanting to eat, my mother would create ways to get me to eat. Eggs were a part of that plan. Whether it was the raw egg yolks beaten with sugar, marsala, and vanilla, or eggs in tomato sauce, or stracciatella (eggs scrambled in soup broth), or just plain sunny side up eggs with a good piece of toasted bread. This gave birth to a boy who hated eating anything, to a man who loves food and creating it.
As a child I loved looking at cook books and watching cooking shows, for a while that sufficed my appetite. But lingering in the back drop was the urge to get behind the pans and stove and cook! As time would have it I started and love cooking so much. Cuisine has developed and evolved so much over the years, from steam bath cooking, to intense grilling, braising sauteing, etc, so, when Nicoletta showed me this recipe from Haylei Duff, “The Real Girl’s Kitchen”, I was intrigued to give it a whirl. You see in this recipe the eggs are baked in a ceramic oven dish.
Oven Baked Herb Parmigiano Breakfast Eggs, let’s get cracking.
You are going to love the ease of this dish. Simple, butter up two 6 inch oval baking dishes. Crack two eggs carefully in each dish. Sprinkle with some , fresh chopped dill, rosemary and parsley. Season with crushed sea salt, black pepper a touch of paprika. The finishing touch, a grating of parmigiano reggiano, and a drizzle of that delectable extra virgin olive oil. Into a nice hot oven it goes and cooked to your personal desired texture. Myself, I like my breakfast eggs with a bit of a runny egg yolk, where Nicoletta likes it more well done. Either way equally and simply delicious!
The smell of the herbs, the butter, and the eggs coming out of the oven is divine. A quick toasting of some rustic bread bought from Dauphine Bakery at City Center market 104th. A beautiful outside market filled with amazing producers and vendors in the outsides of a downtown, city center street in Edmonton known as 104 street. Some sweet and succulent cherries, blueberries and strawberries, also bought at the market, as organic is one of our main mantras here at SugarLoveSpices. Not forgetting some fresh brewed coffee. Now we are set to enjoy a wonderful breakfast. The eggs tender, moist, with that bit of runny, rich, luxurious yolk, perfect for dipping the crusty bread in. The hints of dill, rosemary, and parsley elevating the eggs to new heights. The cherries adding a sweetness to the savory, and ending with a smile and a pat on our backs for a job well done. Cheers! on this warm sunny summer August day.
Song of the day: “Could this be love” by Bob Marley.Print
- 4 organic free range chicken eggs
- Pat of butter
- 1 tbsp extra virgin olive oil
- 1/4 tsp fresh chopped dill
- 1/4 tsp fresh chopped rosemary
- 1/4 tsp fresh chopped parsley
- Pinch of paprika
- Pinch of sea salt and black pepper
- 2 teaspoons of freshly grated parmigiano reggiano
- Preheat oven to 350° F.
- Butter the sides and bottom of an oven safe 6 inch dish.
- Crack two eggs in each dish carefully as to not break the yolks.
- Sprinkle with chopped dill, rosemary, and parsley.
- Season with salt, pepper, and paprika.
- Dust with freshly grated parmigiano.
- Finish with a drizzle of olive oil.
- Place into oven and cook for about 12 minutes or until desire texture is achieved.
- Take out of oven and serve with a slice of toasted rustic bread.
- Serving Size: 2 servings
Do you prefer your eggs scrambled? We have this amazing recipe for you:
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