Herbed Baked Eggs for One
This dish is easy for one, but good enough that you can make them for a crowd on a Sunday for brunch.
Serves: 1Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 2 tsp. butter, divided
- 1 slice gluten-free sandwich bread such as Udi’s Gluten Free Bread
- 1 slice smoked Gouda, Swiss, fontina, or Gruyère cheese
- 1⁄4 tsp. minced garlic
- 1 tsp. minced fresh dill
- 1 tsp. freshly grated Parmesan cheese
- 2 large eggs
- 1 tsp. heavy cream
- 1⁄4 tsp. salt
- 1⁄4 tsp. ground black pepper
- Preheat the broiler to high for 5 minutes and place the oven rack 6 inches below the heat source.
- Spread 1 teaspoon butter on the bread and place it under the broiler until toasted on one side. Once toasted, remove and add the slice of cheese. Place under the broiler again until melted. Remove from the broiler; set aside.
- In a small bowl, combine the garlic, dill, and Parmesan; set aside. Carefully crack 2 eggs into a bowl; set aside.
- Place a medium ovenproof dish on a medium baking sheet. Place the cream and remaining 1 teaspoon butter in the dish; place under the broiler for about 1 to 2 minutes, until hot and bubbly. Quickly but carefully, pour the eggs into the dish and sprinkle evenly with the herb mixture, salt, and pepper. Place back under the broiler for 3–5 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.)
- The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds before placing on the cheese bread.