Baked Eggs with Artichokes and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Although these are super-fast to make, you can assemble them the night before so that they're ready to bake in the morning. Ingredients:
1 tablespoon unsalted butter, room temperature |
2 teaspoons chopped fresh chives |
1 teaspoon chopped fresh parsley |
1 teaspoon chopped fresh oregano |
8 canned artichoke heart quarters, drained well, patted dry |
2 large eggs |
2 tablespoons (packed) freshly grated parmesan cheese |
Directions:
1. Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
2. Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.
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