Baked Herb Eggs
With Mazola® Canola Oil
SERVING SIZE
6 Servings
TOTAL TIME
20 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 2 tsp Canola oil (for oiling ramekins)
- 6 tsp of Canola oil (to pour on top of eggs before baking)
- 12 large eggs
- 1/2 cup cream
- 2-3 Tbsp Italian herbs
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375°F.
- Use Mazola Canola Oil to lightly grease six 3-inch ramekins. Place two eggs in each ramekin, then top each set of eggs with a teaspoon of Mazola Canola Oil.
- In a small bowl, mix the cream, Italian herbs, salt, and pepper. Set aside.
Place the ramekins in a deep baking sheet and slide the sheet into the oven. Carefully pour about ¾ inch of boiling water into the baking sheet around the ramekins. - Bake the eggs for 8-12 minutes, or until the egg whites are set but the yolks are still creamy.
- Open the oven and spoon two tablespoons of the herbed cream mixture over each set of eggs. Return to the oven and bake for an additional 2 minutes.
- Serve the baked herb eggs immediately, accompanied by toasted bread for dipping.
