Rosemary Baked Eggs with Parmesan and Garlic Oil
Description
Ingredients
2 eggs, at room temperature
1 teaspoon of finely chopped fresh rosemary
2 pats of butter (about 1 half inch slice, cut in half)
1 tablespoon of milk
2 cloves of garlic, with skin on
2 teaspoons of freshly grated Parmesan cheese
salt and pepper, to taste
3 tablespoons of olive oil.
1 teaspoon of finely chopped fresh rosemary
2 pats of butter (about 1 half inch slice, cut in half)
1 tablespoon of milk
2 cloves of garlic, with skin on
2 teaspoons of freshly grated Parmesan cheese
salt and pepper, to taste
3 tablespoons of olive oil.
Instructions
1. Preheat your oven to 375 degrees F.
2. Pour half a tablespoon of milk and place half of the butter into each ramekin.
3. Use a sharp knife to crack the egg and be careful to not break the yolk. Pour one egg into each ramekin.
4. Sprinkle the eggs with salt and pepper and the chopped rosemary. Sprinkle 1 teaspoon of Parmesan over the top of each egg.
5. Place the ramekins into the oven and set the timer for 15 minutes.
6. Make the garlic oil: in a small saucepan, heat the olive oil over medium heat and add in the garlic cloves. Saute until the garlic starts to brown and you begin to smell that wonderful aroma. You might want to crush the garlic slightly, to let the tender insides come into contact with the oil and flavor the oil even more. Remove and toss the garlic cloves and pour the oil into a small teacup or another ramekin.
7. After 15 minutes, and when the whites are just about to set, take the ramekins out of the oven. Place on a heatproof surface and allow the whites to set for about 1 minute. Drizzle with some garlic oil. Serve with toast, jam and fresh fruit on the side.
2. Pour half a tablespoon of milk and place half of the butter into each ramekin.
3. Use a sharp knife to crack the egg and be careful to not break the yolk. Pour one egg into each ramekin.
4. Sprinkle the eggs with salt and pepper and the chopped rosemary. Sprinkle 1 teaspoon of Parmesan over the top of each egg.
5. Place the ramekins into the oven and set the timer for 15 minutes.
6. Make the garlic oil: in a small saucepan, heat the olive oil over medium heat and add in the garlic cloves. Saute until the garlic starts to brown and you begin to smell that wonderful aroma. You might want to crush the garlic slightly, to let the tender insides come into contact with the oil and flavor the oil even more. Remove and toss the garlic cloves and pour the oil into a small teacup or another ramekin.
7. After 15 minutes, and when the whites are just about to set, take the ramekins out of the oven. Place on a heatproof surface and allow the whites to set for about 1 minute. Drizzle with some garlic oil. Serve with toast, jam and fresh fruit on the side.
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