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Herb Baked Eggs over Toast

Herb Baked Eggs over Toast

I have been wanting to make this Ina Garten recipe ever since I first saw it. I had to adapt the recipe a bit to use what I had on hand and they turned out amazing. My husband and I loved these eggs – we especially loved the flavor of the herbs and Parmesan gave to them. I served our baked eggs over toast for a delicious and light breakfast.

How to Make Herb Baked Eggs over Toast


  • 1 tbsp milk or heavy cream
  • 1 tsp butter
  • 3 eggs
  • 1 tsp fresh chives, chopped
  • 1/2 tsp fresh thyme, leaves removed from stem
  • 1 tsp Parmesan, grated
  • Sea salt and freshly cracked pepper, to taste

Herb Baked Eggs over Toast

How to Make Herb Baked Eggs over Toast

Preheat the broiler for 5 minutes. Place the rack about 4-5 inches below the heat.

Add the milk and butter to a small baking dish. Place under the broiler and cook until warm and bubbly, about 1 minute. Remove from broiler.

Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with milk and butter. Sprinkle the top of the eggs evenly with the chives, thyme leaves, and Parmesan cheese then season with sea salt and freshly cracked pepper to taste.

Herb Baked Eggs over Toast

Place under the broiler and cook for 3-4 minutes or until the whites are set but the yolks are still soft. Serve plain or on top of buttered toast. Enjoy.

Herb Baked Eggs over Toast


Click here for a printable version of this recipe – For the Love of Cooking.net

Adapted recipe by For the Love of Cooking.net
Original recipe by Ina Garten

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  1. YUM! I love baked eggs. Although, my recipes calls for cooking the eggs in a tomato/sausage sauce. So good to mop it all up with crusty bread.

    I think I'll have breakfast for dinner tonight 😉

  2. I thought this looked delicious when I saw Ina do her's. Thanks for the push that I needed. It's perfect for breakfast, lunch or a light dinner.


  3. I have made this recipe before (as written) and it is so delicious! I love how you lightened it up, Pam! Now I can make it and not feel as guilty! I see you omitted the garlic and rosemary. I love the garlic in this dish, but I can see that with young children you would want to omit it! I love that you served it over toast, too! YUM!

    Kim in MD

  4. …you can bake an egg? You've just blown my mind. The urge to bail from work so I can cook has NEVER been so intense. I love this recipe!

  5. next week I am going to need to be creative w/o using wheat, bread, etc and these baked eggs are on the top of my list

  6. this looks awesome! I have some kind of freaky aversion to not cooked eggs – but Austin would LOVE this and I would try it.

  7. I have heard SO MANY fantastic things about this recipe and it does look SO GOOD that I think I need it in my life. Definite bonus that it's so easy!

  8. Looks amazing! I love the gooey yolk running over the bread! Have to make these!

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  10. Pam, you have the most creative brain come breakfast time! Love this. I will definitely be trying it soon for breakfast one morning!

  11. Pam this looks great. I love breakfast food because it can be so simple but it really fills that warm and fuzzy taste first thing in the morning.
    I make my 1st Eggs Benedict this morning as its national eggs benedict day and they came out great. Check them out, and that you so much for sharing.

  12. I recently tried Ina Garten recipe after I saw it on Meg Smith's blog. I had never had baked eggs but they turned out great with the cheese and savory herbs adding alot of flavor to the morning meal. I love the exchange of ideas and persoanl touches we get from the different blogs. Your eggs look great.

  13. Those sound mouthwatering, and the photos are just beautiful. I usually have a normal egg with toast every morning for breakfast, but I plan on shaking up my routine with these tomorrow 😀

  14. This is so easy to make and looks super yum! I have to try it out! By the way, love the Barefoot Contessa!

  15. I love your blog! And I loved this recipe! I linked to it at my blog, masoncookandread.blogspot.com

    Thanks for sharing so many great recipes! I've tried a lot of them and every one has been a keeper:)

  16. tried it on my honey this morning after she got back from Yoga. Very tasty, but I broiled a few seconds too long but know better next time