Baked Eggs With Artichoke and Parmesan

Baked eggs, otherwise called Eggs in Cocotte, are a simple delicious way to make your morning eggs. In this version, we baked them over a bed of artichoke hearts and top with Parmesan cheese and herbs. 

Baked Eggs With Artichoke and Parmesan

Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 19 minutes mins

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Servings

2 Servings

1x2x3x

Ingredients

• 1 tablespoon butter room temperature
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 8 canned artichoke heart quarters or artichoke bottom pieces drained well, patted dry
• 2 large eggs
• 2 tablespoons packed freshly grated Parmesan cheese

Instructions

• Rub butter onto bottom and sides of two 3/4-cup souffle 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.
• Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes.
• Serve immediately.
• Use fresh herbs in this dish, the subtle taste the bring to the table is exquisite