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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. | 2. Combine the garlic, thyme, oregano, parsley, and parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls (you won’t be baking them in these) without breaking the yolks. | 3. Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.). | 4. The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
thyme leaf	1	teaspoon	minced	-	-	-	-
oregano leaf	1	teaspoon	minced	-	-	-	-
parsley	1 1/2	tablespoons	minced	2.052	0.3608	0.1693	0.045
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
egg	12			858.0	4.32	75.36	57.06
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
salt pepper				-	-	-	-
french bread			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.