Parmigiano-Reggiano Baked Eggs

Parmigiano-Reggiano Baked Eggs

Parmigiano-Reggiano Baked Eggs

Yield: Serves 8


4 oz. Parmigiano-Reggiano, grated
16 lg. eggs
1/2 cup chicken stock
1/2 cup heavy cream
2 Tbsp. fresh thyme leaves
Kosher salt and freshly ground black pepper


Oven Temperature: 535-565 degrees

  1. Butter 8 individual 6 to 8-oz. ramekins or cazuelas. *
  2. Sprinkle half of the cheese evenly among the dishes.
  3. Crack 2 eggs into each dish.
  4. Add even amounts of stock and cream to come half way up the sides of each dish.
  5. Sprinkle with remaining cheese, thyme leaves, salt and pepper.
  6. Flame Height: 3
  7. Bake in the center of the oven, rotating the dishes once, for 5-6 minutes or until the eggs feel firm but not hard to the touch.

* If you don’t have individual ramekins you may use 1 or 2 shallow baking dishes. The eggs should fit snugly into whatever vessel you choose.

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