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Baked Eggs with Artichokes and Parmesan

3.8

(44)

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Baked Eggs with Artichokes and ParmesanCarin Krasner

Although these are super-fast to make, you can assemble them the night before so that they're ready to bake in the morning.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1 tablespoon unsalted butter, room temperature
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
8 canned artichoke heart quarters, drained well, patted dry
2 large eggs
2 tablespoons (packed) freshly grated Parmesan cheese

Preparation

  1. Step 1

    Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)

    Step 2

    Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

TagsEggChiveHerbs & SpicesParsleyOreganoArtichokeVegetableParmesanCheeseDairyBreakfastBrunchVegetarianNut FreeGluten FreeMake AheadOven BakeBon Appétit
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