Baked Eggs with Fines Herbes

Posted on May 01, 2013 by Anne Milneck | 0 comments

Perfect for breakfast, brunch or a quick dinner, this recipe is a take on the classic "Shirred" Eggs. Fines Herbes is the class French herb blend used on eggs and in egg dishes like quiche. Baked in custard or mini souffle cups, these make a lovely presentation. Serve with buttery, toasted English muffins and a side of fruit with Earl Grey Creme Simple Syrup.


6 eggs

6 slices good quality deli ham like Chisesi or Boar's Head

2 Tbl heavy cream

1/2 cup grated Swiss cheese

2 tsp Fines Herbes

Fleur de Sel


Preheat the oven to 325 degrees. Spray six custard cups or mini souffles with nonstick spray. Place a slice of ham in each dish--the ham should line the bottom and sides of the dishes. Crack an egg into each of the ham "cups." Drizzle each egg with 1 tsp heavy cream, a sprinkling of Swiss, Fines Herbes and Fleur de Sel. Bake until the whites of the eggs are completely cooked through and the yolks are cooked to the desired consistency.



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