Egghead Parm Night

Savory Parmesan and Butter Baked Eggs

30 minutes

Serves 4

DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

Inspired by Italian comfort food, this dish turns simple eggs, butter, and parmesan into a dinner-worthy, custardy bake with a crisp golden cap. You’ll learn the art of gently baking eggs and why cheese plus fat equals magic.

Instructions

01
Preheat oven to 375°F. Generously oil a 2-quart shallow baking dish with the olive oil.
02
In a small bowl, mix the flour, black pepper, garlic powder, and paprika. Set aside.
Herb says
Flour acts as a micro-thickener here, soaking up extra butter and making the cheese topping crisp instead of greasy.
03
Crack eggs, one at a time, into a cup, then slide into the baking dish, spacing evenly so yolks stay intact.
04
Dot butter pieces evenly over the eggs.
Herb says
Butter bastes the eggs as they bake, keeping the whites tender and the bottoms rich. Don’t skimp, unless you enjoy disappointment.
05
Sprinkle the flour-spice mixture evenly over the eggs.
06
Top evenly with all the grated parmesan.
07
Bake on the middle rack for 15 to 18 minutes, until whites are mostly set but yolks are still runny.
Herb says
The cheese forms a golden cap while the eggs finish cooking in residual heat, so pull them just before they look done.
08
Let rest 5 minutes before serving. Finish with a sprinkle of salt and extra pepper to taste at the table.

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HERB

Egghead Parm Night

Ingredients

Instructions