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.

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Posted in Eggs, Fines Herbes, Fleur de Sel