Best 5 Baked Eggs With Fresh Herbs And Goat Cheese Recipes

EASY CHEESY BAKED EGGS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
• Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
• Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
• Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
• Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

BAKED EGGS WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Preheat oven to 450°. Combine herbs and garlic; set aside.
• In a glass measuring cup, mix butter and cream. Place six 4-ounce ramekins or ovenproof cups on a baking sheet.
• Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
• Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin.
• Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
• Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven.
• Place each ramekin on a plate. Serve immediately with toast.

HERB GARLIC BAKED GOAT CHEESE

Steps:

• 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
• 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil.
• Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes)
• Nutrition Information:
• Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%

SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE

Steps:

• Heat a charcoal grill with coals. Spread them out in one dense layer.
• Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.

BAKED EGGS WITH BACON, CHEESE, AND HERBS

Steps:

• Preheat oven to 375 degrees. Cook bacon in a medium saute pan over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate. In a small bowl, combine chives and parsley.
• Butter six 8-ounce ramekins, and add bacon to each, dividing evenly. Crack two eggs into each ramekin, being careful not to break the yolks. Place ramekins in a roasting pan, and pour in enough steaming hot water to reach halfway up the sides of ramekins. Cover pan tightly with foil; bake 20 minutes.
• Carefully remove pan from oven. Dividing evenly, sprinkle two ramekins carefully with goat cheese; sprinkle another two ramekins with fontina. Top each of remaining two ramekins with 1 tablespoon mixed herbs. Cover pan again and continue baking for another 10 minutes. Remove pan from oven.
• Using tongs, carefully remove ramekins from water bath. Season eggs with salt and pepper, and serve immediately.