Baked Eggs with Artichokes and ParmesanCarin Krasner
Although these are super-fast to make, you can assemble them the night before so that they're ready to bake in the morning.
Recipe information
Yield
Makes 2 servings
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
Preparation
Step 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.)
Step 2
Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.
