Recipe: Baked Eggs with Goat Cheese and Herbs

This brunch recipe is deceptively easy and takes literally no time at all, making it perfect dish for last minute brunch-parties. I used a 4″ ramekin with four eggs for two people or two eggs for one. The smaller 2″ ramekins would work but as well but only if you plan to serve these as a first course or side dish.

Recipe: serves 1
2 tablespoons butter
4 tablespoons heavy cream
1/4 fresh goat cheese
1/4 cup grated parmesan cheese
4 tablespoons fresh thyme, rosemary, and parsley finely chopped
2 large eggs

Turn on oven to broiler setting on high.
Transfer heavy cream and butter to ramekin and place in oven for 2 minutes. Butter should have melted and mixed with cream. Drizzle half of the goat cheese and half of parmesan cheese on the butter-cream mix. Break the eggs with yokes intact on top of the cheeses. Sprinkle half of the herbs then drizzle remaining cheeses. Place in oven for about 8 minutes or until the yokes have cooked. Remove, carefully from oven and sprinkle remaining herbs. Let cool a little before serving. Ramekin will be very hot so best to serve on a wood board or plate.