Sunday, June 10, 2012


I used this recipe for herbed-baked eggs from Ina Garten to make my family a little breakfast for dinner last week.

This is the herb mixture that I topped the eggs with: dried thyme, fresh basil and parsley, garlic, Parmesan cheese, salt and pepper.

Loving this new use for ramekins!

Fresh outta the oven.  Ina suggests to have some nice runny dippy eggs, but I don't like my eggs like that so I made sure the egg was cooked all the way through.

I served the eggs up with hash browns and toast.  These were so delightfully simple, easy, and delicious.

No comments:

Post a Comment