Herbed Baked Eggs

6 Jan

I mean….

…is this for real?

I am not sure I have had a breakfast quite so flavorful….EVER. I’m not kidding. This is on another level of mouth-watering-even-after-it’s-gone-ness.

My house….my freaking house still smells like it. This dish managed to cover up the smell of…..2 dogs. I will leave it at that. This recipe is just too good to ruin it with my talk of watery buttholes and mystery poopie cheerio stamps on my pillow.

Whoops.

Anyhow, it’s FRIDAY!!!! What does this mean?? It means you get your little tushes to the grocery store and get everything necessary to make this for a wonnnnnderful Saturday / Sunday brunch.

Prepare. For. Deliciousness.

Shredded parmesan, tossed with minced parsley, rosemary, thyme and garlic

A good ol’ chunk of butter in a good ol’ pool of heavy cream in a lil ramekin I’ve been dying to use for a year now.

…butter and cream bubbling and browning in the broiler. B b b b bbbbbbbb.

Add the eggs, herbs, and salt and pepper…bake for 5 or 6 minutes…

Oh baby.  Take it out and stare at it. Resist temptation to poke. This sucker is piping hot.

Toss a couple pieces of lightly (or heavily, who cares) buttered bread of your choice into the oven while the eggs sit…do not take your little eyes off of it!

ORALLY ANNIHILATE.

A fewwww things: I overcooked it a smidge. If you like a hard yolk, 6 mins is the way to go. I did 6, plus it cooks in the sitting time. Will do just under 5 mins next time I think. And feel free to be sliiiightly heavy handed with the herbs, garlic, and cheese. I used a bitttt more than stated in the recipe and it was to die for. Also, it looked so freaking good that I didn’t even want to take the time to blow on my bite-filled spoon before shoving it into my face. The roof of my mouth is out of commission for a bit. Be careful out there kids!!

Another Ina Garten miracle: http://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2/index.html 

Video too, iffff you need it :)

ENJOY and send me photos!

xx (and quick note: I cannot thank you guys enough for the 200+ responses of sweet, sweet advice and awesomeness on the post below. I read EVERY word. I laughed, I cried (bawled, sometimes), and realized so many of us are in the same situation in life…all trying to figure things out. Twitter is nice to be snarky on, certainly. But this is my heart here, and I am so happy to have people like you in my little food blog community. Truly. Thank you thank you)

85 Responses to “Herbed Baked Eggs”

  1. Linn Ajamdien January 6, 2012 at 3:01 pm #

    Ooooooooh yummmmmmm! Definitely making this! Its only us 2 this weekend. Time to impress him a little outside the bedroom, yeah TMI right. Haha!

    Thank you awesome Chrissy, mwah!!!

    LA

  2. Kathryn January 6, 2012 at 3:05 pm #

    Really enjoyed this – wouldn’t mind trying it with some spinach too – with all those other flavors? Bet it would be great!

  3. Nataliya Bari (@NataliyaNYC) January 6, 2012 at 3:06 pm #

    What’s that? You think people can wait til this weekend to eat this? PSHAW. Scoff. Hrmph. This little baby will be made for brinner tonight.

  4. Meg January 6, 2012 at 3:08 pm #

    I noticed you didn’t beat the eggs…is that a choice or does it totally change the taste/consistency?

  5. Tyler January 6, 2012 at 3:08 pm #

    Yes. This will happen.

  6. Racquel Simone (@RacquelSimone) January 6, 2012 at 3:10 pm #

    Looks great!

  7. Cymi January 6, 2012 at 3:10 pm #

    This is my go-to lazy/hungover brunch dish! I’m a glutton so i usually make some type of greasy garlic bread to go with it :( Question though….I really like when it’s a little charred like that on top, but i like my eggs runny. Think if i broiled it a little longer but cooked the eggs a little less it would work out? Oh, and if you haven’t tried mario batali’s eggs in hell, that’s a winner too.

    xoxo

    • chrissyteigen January 6, 2012 at 3:20 pm #

      Hmmmm you can’t really do it separately. I’d say just try baking the eggs really low then turning the broiler on for the end? You broil evvvverything, according to the recipe

  8. Zeyi January 6, 2012 at 3:17 pm #

    This looks so good!

  9. Natasha January 6, 2012 at 3:27 pm #

    Are these pictures from the same woman who was whinning about how everyone else was great? Beautiful pictures!! Made me want to lick the screen! Watch out Pioneer Woman, Chrissy’s taking it up a notch!

  10. Libbie January 6, 2012 at 3:37 pm #

    That looks ridiculously good. Thank you for sharing! Totally trying it out this weekend!

  11. Cole January 6, 2012 at 3:47 pm #

    HOLY FOOD PORN BATMAN! You find the best recipes, Thanks so much for posting this… I am going to try it for Sunday brunch this weekend :)

  12. Jes - Life According to Jes January 6, 2012 at 3:50 pm #

    This looks like heaven! Must try!

  13. Stephanie January 6, 2012 at 4:07 pm #

    I SPY A STODDEN!!!!! butter and cream bubbling and browning in the broiler? you little minx. looks deliciously delectably dreamy as always!

  14. Nevan Prendeville (@prenden2) January 6, 2012 at 4:07 pm #

    I haven’t eaten eggs in years, but I’d eat the shit out of this.

  15. Becky C January 6, 2012 at 4:07 pm #

    I’m drooling. This looks amazeballs. Cannot. Wait. For. Breakfast. Mmmmmmmm….

    On another slightly stupid note. What bread did you use?

    • chrissyteigen January 6, 2012 at 4:37 pm #

      whole foods sells this “pizza bianca” that you can buy in the bakery…it’s insane i use it for EVERY meal….plain or with olive oil and cheese. it’s essentially a plain, thick, pizza crust, ready for toppings. kinda focaccia-ish. i just love it.

  16. Jen January 6, 2012 at 4:08 pm #

    Oh how I love a delicious egg. Thank you for this. I’ve been in a rut with the cooking lately and I needed something easy and quick but super tasty to get my family happy for dinnertime again!

  17. Christina January 6, 2012 at 4:12 pm #

    Holy crap. Putting on my shoes and searching for my keys. Forget the fact I have zero makeup on/wet hair. Must make asap. Thanks for sharing! Gorgeous pics! Have to say, I also love this little community you have created.

  18. honeypotlingo January 6, 2012 at 4:32 pm #

    I am having a brunch tomorrow for my girlfriend and her friends. I’ve been looking for something egg-based to make and this will go really well rice and beans. (I’m Costa Rican. I can’t not make them.)

    My question: the recipe says this yields two servings. I’m having 10-12 people. Do I need to make them individually, as the recipe instructs? Can I double (triple, etc) it and make it a larger casserole dish to better suit my numbers?

    Either way, I’m making it. Perfect timing. Keep up the good work!

    Thanks,
    Z

    • chrissyteigen January 6, 2012 at 4:34 pm #

      ooo i’d say stick to the recipe….if anything, maybe use a muffin tin and put one egg in each! But not a large casserole dish…this thing is so sensitive with baking since it uses the broiler which gets hot hot hot. i’d say it would definitely work in a muffin tin, dozen eggs, one in each with herbs and cheese on top. wouldn’t be beautiful but it would be good!

      • honeypotlingo January 6, 2012 at 4:46 pm #

        Perfect. Thanks for the advice, much appreciated! good > beautiful

    • Rachel January 6, 2012 at 9:47 pm #

      If you end up trying with the muffin tin will you be so kind and reply to let me know how it goes? I want to do the same thing on Sunday and have been trying to brainstorm how to bake a whole bunch. Thanks!

      • honeypotlingo January 8, 2012 at 12:25 pm #

        Sorry if this is too late but we used the muffin tin and it was a success. We greased them and broke open the eggs into separate cups so we could get them in faster and otherwise followed the recipe exactly. We eyeballed the amount of cream and butter. The first batch were overcooked, but still great. The second batch were perfect–runny and creamy. They were a HUGE hit. I served them alongside Costa Rican style rice and beans, chorizo, fresh corn tortillas and sliced avocado. Really, really great. Thanks so much for the recipe and the advice, Chrissy.

      • chrissyteigen January 9, 2012 at 4:40 am #

        YUMMM i hope everyone sees this so they know it works! thank u!

  19. Fay January 6, 2012 at 4:36 pm #

    Chrissy u are just great! Love u on twitter and love your recipes! Did your Boursin chicken for dinner and my hubby can’t stop talking abt it! He is quite chuffed that he’s having the same dinner as JL!

  20. Janee Hester January 6, 2012 at 4:38 pm #

    What kind of bread is that in the photo?

  21. mai January 6, 2012 at 4:42 pm #

    Look so yummy !! Definitely going to try it , can I spice it up with some chili flake you think ?

  22. catvoncat January 6, 2012 at 6:42 pm #

    Aaaaaaaaah, I did my grocery shopping this afternoon and I even bought eggs, but I don’t have the parmesan or the herbs on hand. I will definitely be doing this one next weekend, though. It looks AMAZING.

  23. Zoe January 6, 2012 at 6:45 pm #

    OMG Guuuurrrll I KNOW what you mean about these baked eggs! I made them as soon as I saw that episode of barefoot contessa. Burnt the roof of my mouth tool, Ina forgot to mention that you would start drooling and want to devour the eggs on site, but let it cool because you will burn your mouth off! Yours looks too good!
    xx
    Z

  24. Ashley Spivey January 6, 2012 at 6:48 pm #

    Yummm – I can’t wait to make this! If you like egg casseroles you should try one of my favorites!

    Breakfast Casserole:
    6 large eggs
    1 1/2 cups prepared grits (quick cook grits are fine)
    4 cups shredded cheese (it has to be pre-shredded in bags!)
    2lbs breakfast sausage (spicy sausage works great too)
    13×9 baking dish

    Scramble (cook) sausage, make grits in microwave, drain sausage, add eggs and cheese to sausage then add grits. Put into 13×9 inch baking dish. Cook at 350° for 55 minutes.

    Congrats on the engagement lady :)

  25. toya January 6, 2012 at 7:56 pm #

    I was just watching giada and I noticed she uses hella prosciutto, it reminded me of you and bacon. Your like the younger generation’s Paula Deen.
    Oh and by the way if you ever do a cookbook, open a restaurant, or even have a show, I’ll be a consumer because not only are you a breath of fresh air but you seem to really love cooking. Oh and as far as the above recipe, I can’t wait to try it!!!

  26. stephscherf January 6, 2012 at 8:03 pm #

    This looks really super yummy! Just joining the blog world and have been enjoying your posts.

  27. heartjunkie January 6, 2012 at 10:31 pm #

    Hello Chrissy

    Thanks for sharing the link to the Pioneer Woman in the previous post! Her blog is a great read- and the food pictures look amazing.

    Keep up with your blog posting as well :)

  28. Jenny V January 7, 2012 at 12:52 am #

    this sounds like a no no to even ask, but typically i dont just off hand have heavy cream in the house…is there anything i can substitute for maybe? like milk and extra butter or something?

  29. edamame2003 January 7, 2012 at 1:48 am #

    loving the blog–i’m becoming quite a fan! please email me if you are interested in the show thing. I am a producer and recently decided to concentrate on food TV. (and I’m also Thai).

  30. Wendy Yu (@Wyueccm) January 7, 2012 at 2:05 am #

    Hmm. I just bought a gigantic ostrich egg and was thinking about what to do with it. For this I would have to break up the yolk before baking it but this sounds perfect!

  31. Tracey January 7, 2012 at 6:54 am #

    That look soso crazy delicious I need to make it, even if bacon is not involved!

  32. Jenny Jaklovsky January 7, 2012 at 9:03 am #

    Boom…making this for brunch!

  33. becs January 7, 2012 at 9:44 am #

    having some girlfriends over for brunch next weekend and definitely want to make this. question: what is the size of your ramekin? i saw your response about doing this in a muffin tin for a large group (i did that for the egg ham cups and it worked brilliantly), but this dish looks so pretty i’d like to recreate by getting a few ramekins.

    chrissy, love you long time. thank you for your realness, for sharing your passion, and for getting me (and the rest of your sodelushious community) excited about cooking.

  34. Mike January 7, 2012 at 11:25 am #

    Made this morning. Totally changed it a little. Well not really. Had a square glass cooking thing (like 4×4 maybe) and put 6 eggs in it with the cream and butter. I eye-balled everything. And then to the herb mix I added ham. Had to cook it longer but holy smash it was terrific.

    • Mike January 8, 2012 at 9:59 pm #

      It was 8×8 dish. I’m canadian. Inches and me are like uninvolved…

  35. DBZ January 7, 2012 at 1:07 pm #

    Can’t wait to try this tomorrow! I wish I could have brunch everrryyyy day. Keep up the amazing blog, really enjoying it.

  36. Bill F January 7, 2012 at 1:11 pm #

    You need to do a cooking show! Keep the attitude that you give off in the blog (and the obscenities) – it’s true to life…and damn funny! Tired of all shows that are perky and proper. Local guy here in San Diego has a cool format. http://www.thecookingguy.com/

  37. Heather Lewis (@HeatherAli) January 7, 2012 at 1:43 pm #

    I made this about 4 hours ago and my apt STILL smells like it. Heaven.

  38. Leo January 7, 2012 at 2:15 pm #

    Made this. Twas amazing. You’re going to get me so laid with simple dishes like this.

  39. Linda January 7, 2012 at 7:22 pm #

    I can’t wait to try this recipe! It looks great! I came across this recipe in October issue of Elle and I thought you may be interested. I don’t where else to post the recipe so I’ll just leave it here.

    PORK FAT DONUTS
    1/2 tsp active dry yeast
    1 tbsp warm water
    1/3c lukewarm milk
    1/8c sugar
    1/4 tsp salt
    1/2 egg, scrambled
    2 tsp lard
    1 1/4c all purpose flour
    3c peanut oil
    sugar, for tossing

    1. Combine yeast and water in a small bowl. Let stand until foamy, about 5 minutes.
    2. In a stand mixer with a dough hook, combine yeast and water mixture with milk, sugar, salt, eggs, lard, half the flour. Slowly add remaining flour. Mix until dough pulls away from sides.
    3. Transfer to a large, lightly oiled bowl, cover tightly with plastic wrap, and let rest at room temperautre, 10 minutes. Transfer to refridgerator and let proof until dough size has doubled, about 2 hours.
    4. On a lightly floured surface, roll out dough 1/2 inch thick. Cut into 1 1/2 inch squares.
    5. In a medium saucepan, heat peanut oil to 360 degrees. Fry donuts in batches until golden brown on both sides. Transfer to paper towels to drain. When cool, toss with sugar. Fill with ganache.

    =)

  40. Jenny January 7, 2012 at 11:26 pm #

    Made this recipe today and it was amazinnngggg!!! Didn’t even have the chance to take a picture of it to show you because I inhaled it! Thanks for the recipe!

  41. JasmineG January 8, 2012 at 12:36 pm #

    I own this cookbook called ‘Garde Manger’ by Chuck Hughes, he’s a chef from Montreal, who actually has his own show on the Food Network called ‘Chuck’s Day Off.’ I’m not sure if you’ve ever heard of him but after following your blog, I feel as if you’ll seriously freak out once you see his recipes. Only thing, the cookbook is written in French. If you haven’t heard of him, I can translate a couple recipes for you – some of his drool-worthy food includes: Bruschetta with Goat’s Cheese & Lentils, Calamari Puttanesca, Chicharronnes, General Tao Lobster, Jerk Crab, Bacon-Parmesan Oysters, the absolute BEST recipe for Salmon Tartar IN THE WHOLE WORLD (yes, it’s a CAPS-LOCK type of ‘best’), fried Mars bars etc, etc.

    And he includes some serious sides/drinks like, Lobster butter, Crab-leg Bloody Mary, Black Garlic Salsa…

    I’m not yet the most talented in the kitchen, so it’d be cool for someone who knows what’s up to try these recipes out.

    Let me know!

  42. kaleighlara January 8, 2012 at 1:38 pm #

    Totally just made a variation, so yum! Olive oil in ramekin, sourdough bread on top, sprinkled with blue cheese, layered eggs, spinach and thin bosc pear slices, splash balsamic, oven!

  43. Laurie Jaques (@lauriejaques) January 8, 2012 at 2:04 pm #

    Ohhhhhhhh man….. that last picture reminds me of making a baked custard and you dig out a piece and the inside is all sweet and creamy and….yeah, eggs are marvelous.

    I always love your egg recipes. Egg and ham cups?? Amaaazing, I put in chunks of potato along with spring onions and cheese and it’s like a delicious hot potato salad in a bacon cup.

    Chrissy, you’ve got a case of crazy mouth if you think you wouldn’t succeed in the culinary business, your passion for it is so contagious. :)

  44. Lisa January 8, 2012 at 3:02 pm #

    How many ounces does the ramekin you used hold?

    thanks :)

  45. Christina January 8, 2012 at 11:15 pm #

    That recipe is the business! I made it for dinner ( cause that’s the new brunch) and I’m not quite fat & happy, lapsing slowly into a food coma. Please note: I added peppered bacon bits!!

  46. Jesse January 9, 2012 at 1:18 pm #

    I thought the recipe was terrible, but I substituted eggs for vegetable protein (because I’m vegan), replaced the cream with water, and replaced the butter with a photograph of Paula Deen. I will not be making this again, and that’s why I gave it 1 star.

    – Every 1-star reviewer ever.

    For real though, I’m making this for brunch on Sunday. Can’t wait!

    • Christina January 9, 2012 at 1:54 pm #

      Why would a vegan even bother with this recipe, much less ruin it and then blame the recipe by giving it one star?!? FAIL!

      • elisa January 9, 2012 at 2:09 pm #

        I think it was a joke…

    • chrissyteigen January 9, 2012 at 3:18 pm #

      lol!

  47. Marissa January 9, 2012 at 3:55 pm #

    Made this today for a late brunch. I was not expecting the egg to splash when I poured the eggs into the first ramekin. For the second ramekin I was pouring it in super carefully, thinking, “ohshitohshitohshit” the whole time. Still splashed. Mother fucker.

    (Still delicious though, so I ignored the eggs’ insolence.)

  48. libby January 9, 2012 at 4:44 pm #

    I made this today and it was really good! I don’t usually make substitutions the first time I make a recipe, but, all I had was half and half. Although the flavor was good the half and half did not stand up to the high heat and curdled a bit. So if anyone is wondering about substituting the heavy cream, I’d say no!

    Next time I make this I plan to add in a handful of spinach or chopped roasted asparagus before cracking the eggs. Thanks for posting!

  49. sarah January 10, 2012 at 6:33 pm #

    I have ruined absolutely every meal I’ve ever tried to cook. And I hate eggs. But this…I will make this. No pictures have ever made anything look so tasty ever

  50. Lenny January 11, 2012 at 1:24 pm #

    Ok, English Girl Translation Required Please!! I don’t know what a broiler is…is it a grill?? or can I put it under the grill for same effect?? I am making my boy this for breakfast this weekend…I’ll even go an buy some cute till dishes to serve it in! x

    • chrissyteigen January 11, 2012 at 1:59 pm #

      it is a setting on your oven, creates heat just from the top…heat thingies…haha

      • Lenny January 12, 2012 at 5:34 pm #

        Ooh heat thingies…gotcha! thank you!

  51. Stephanie January 13, 2012 at 9:15 am #

    Made this today for our school delay. It tasted amazing and everyone loved it! I added fruit salad for the kiddos. Definitely Delushious!

  52. akismet-2cc0802848effff4fe55c2d5ff7541f3 January 13, 2012 at 9:44 pm #

    I made these tonight as a little breakfast for dinner. They were supposed to be for breakfast but I couldn’t wait any longer! I used a pyrex pie dish as it was the only thing on hand. I went the bacon route too. I can’t even imagine it without now. I sent you pics on twitter. Thanks!!

    • Chris January 13, 2012 at 9:46 pm #

      I don’t know why it did that with my name. Anyway I can delete it and repost?

  53. AllyRae February 11, 2012 at 3:07 pm #

    Lord have mercy. I just made these for my husband and now I’ll have to make it every weekend. Good thing it’s easy!!

    • happyBBB March 11, 2012 at 2:55 pm #

      Just tried it today, amaze-balllllssss

  54. hopefulandhungry May 5, 2012 at 7:36 pm #

    I love eggs, love, cannot wait to try this recipe out!!!! What size was your rectangular ramekin!?

  55. hopefulandhungry May 5, 2012 at 7:37 pm #

    I love eggs, LOVE, I cannot wait to try this recipe out!!! What size was your rectangular ramekin?!

  56. Stephanie (@scollette) December 26, 2012 at 10:47 am #

    I made this for dinner on Christmas Eve. My family loved it. Thanks!

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