comment icon 111 more comments If there’s one thing that can make me want to bake these five (5!) times in one weekend, it’s herbs soaked in melted butter plus a pile of freshly grated Parmesan cheese. There is, um, one teeny tiny detail that required me to make these baked eggs five times. I might have forgotten to set the timer during attempts 1-4? But isn’t Siri supposed to do that for me? Come ON, Siri. On the other hand, when necessity calls me to eat these five times in 24 hours, I can take one for the team. You guys, once upon a time I thought I didn’t like eggs. That’s not counting flashy omelets and/or saucy egg bakes. And not counting the egg whites in my favorite oatmeal ever. But today, I’m a new woman. Although technically, I’m not a girl, not yet a woman, and thank you Brit for allowing me to not be a woman yet. Whatever I am, I’m telling you that plain ol’ eggs coated with a little herb-butter sauciness, a touch of cream, and a sprinkle of cheese can seriously rival your best church cookbook egg bake. One small thing, though. You must keep the yolk soft. The soft yolk is like magic. When you scoop it into your mouth with toasted and buttered ciabatta bread, you’ll probably start dancing the Cupid Shuffle. Whether or not you choose to wash all this blissful joy down with a few slices of bacon is up to you, but I’m going to be sitting across the room giving you the stink eye if you don’t. So there. If we can push the baked eggs out of our minds for a moment {tryingtryingtrying} I’ve been meaning to say thank you for all your feedback on Friday’s post about the Lizard Brain. It’s awesome to be a part of such a supportive community of fellow food lovers. So thank you! 4.7 from 18 reviews Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn’t do this because it made it trickier to see if the eggs were done or not. Have a great Monday! Except you should know that’s an oxymoron unless you’ve got a ramekin of baked eggs in front of you.
