Viking Cooking (1/25/11) - Baked Eggs - WSMV News 4

Viking Cooking (1/25/11) - Baked Eggs

2 Large farm fresh eggs 1 Sprig fresh thyme – leaves pulled and finely chopped 1 Sprig fresh parsley – leaves pulled and finely chopped 1 Clove fresh garlic – lightly smashed 1 TBS Kerrygold unsalted butter divided Kosher salt Fresh ground black pepper California Olive Ranch Olive Oil
Preheat oven to 400*
1. Butter an oval ramekin and rub with the garlic clove. 2. Crack eggs into ramekin carefully to avoid breaking yolks. 3. Season with salt and sprinkle with black pepper – top with herbs. 4. Lightly drizzle with olive oil. 5. Place ramekins on sheet pan and bake until desired doneness – approximately 10 minutes for medium. 6. Serve with toast points. 7. Bon Appétit!

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