Parmigiano-Reggiano Baked Eggs
Parmigiano-Reggiano Baked Eggs
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Yield: Serves 8 |
Ingredients
Butter
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
Preparation
Oven Temperature: 535-565 degrees
- Butter 8 individual 6 to 8-oz. ramekins or cazuelas. *
- Sprinkle half of the cheese evenly among the dishes.
- Crack 2 eggs into each dish.
- Add even amounts of stock and cream to come half way up the sides of each dish.
- Sprinkle with remaining cheese, thyme leaves, salt and pepper.
- Flame Height: 3
- 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.
