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From the Gardyn Kitchen: Individual Herbed Baked Eggs

Who says brunch has to be for a large crowd? Wake up and treat yourself with this simple yet elegant egg dish. Creamy, garlicky and full of fresh herbs, this small but mighty plate packs a serious punch of flavor in every bite — and is guaranteed to satisfy any Sunday morning ritual. 

INDIVIDUAL HERBED BAKED EGGS

Serves 1 person

Gardyn Exclusive Recipe curated by Chef Katie McCall

Ingredients:

1 small clove garlic, minced

1 tablespoon mixed fresh herbs, minced (we used parsley, rosemary and thyme)

1 tablespoon bread crumbs

1 tablespoon freshly grated Parmesan cheese

2 eggs

1 tablespoon cream

1 tablespoon butter

Sea salt

Freshly ground black pepper

Toasted bread, for serving

Instructions:

 

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

 

In a small bowl, combine the garlic, mixed herbs, bread crumbs and cheese. Set aside. 

 

Place the cream and butter inside a small, oven-safe ramekin or gratin dish, and place under the broiler to heat; 2-3 minutes or until bubbly. 

 

Carefully remove from the oven and gently crack two eggs into the dish; sprinkle with desired amount of the herb mixture and salt and pepper.

 

Gently, place the dish back under the broiler for 5 minutes (give or take, depending on the depth of the dish used). Keep an eye on the eggs, turning once if browning too much on one side. Cook just until the whites of the egg set. Remove from oven and serve with toasted bread.

 

Any extra herb mixture can be stored in the refrigerator up to 1 week and used on other dishes for an extra punch of flavor.

 

About the Chef:

Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.

 

Food writer, Le Cordon Bleu grad,  gluten-free bakery owner, and editor of Two Wild Seeds, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago, Illinois.

 

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