Herb Baked Eggs


Olde Rhinebeck Inn


  • Chopped fresh shallots
  • A medley of fresh herbs chopped,
  • (basil, parsley, thyme, chives)
  • Some quartered grape tomatoes
  • Gererously buttered ramekins
  • 1 or 2 eggs per ramekin
  • 1 tablespoon cream or half and half per ramekin
  • 1 teaspoon shredded parmesan cheese per ramekin
  • Salt and pepper


  1. Preheat oven to 375 degrees
  2. Put butter in a ramekin placed on baking sheet and place in the oven to melt the butter and then use that butter to brush the other ramekins thoroughly
  3. Sprinkle half of the shallot, herb and tomato mixture at bottom of each ramekin
  4. Crack and egg in each and pour 1 tablespoon of cream over each egg, salt and pepper to taste, top with remaining tomao herb mixture, then a little Parmesan over each
  5. Place baking sheet with ramekins in the oven for 15 minutes.
  6. Enjoy
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"One delicious course after another after another after another . . . We enjoyed talking with other guests at the big dining table and in the cozy living room."
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