Eggs are such a simple ingredient but they are anything but boring. This simple ingredient can be elevated to taste like a million bucks with a little creativity. Eggs really are just a blank canvas waiting for you to pour delicious ingredients onto!
These goat cheese baked eggs are a great way to spice up any brunch table! The fresh herbs along with the earthyness from the Laura Chenel black truffle goat cheese will have your guests drooling for more. Plus they are a great addition to your menu because they only require 1 pan and are quick to cook!
Ingredients Needed
2 eggs
1/4 cup milk
smidge of butter
1 Tablespoon Parmesan
1 teaspoon red pepper flakes
sprig of thyme
1 basil leaf
1 teaspoon chives
1 ounce Laura Chenel black truffle goat cheese
How to Make it
The hardest part of this recipe is waiting for your oven to heat up! Start by heating the oven to 350 degrees.
While the oven is heating up grab your cast iron pan. I have a cute mini 6 1/2 inch skillet that I use for everything! It is great for quick frying an egg, toasting a grilled cheese and now my delicious goat cheese baked eggs! I love my mini cast iron so much so that I actually have 2 of them!
Grab a smidge of butter and smear it all over the bottom and about half way up the sides to keep your eggs from sticking.
The next step is to grate a layer of Parmesan onto the bottom of your greased pan. I highly recommend that if you do not already have a microplane to invest in one. It is a tool I reach for often while cooking and it grates more finely than a box cutter for cheese like Parmesan.
Over your Parmesan blanket crack two eggs directly into the pan. I think you could fit 3 eggs into this mini pan but that is just too many eggs for me in the morning.
Depending on the size of your eggs and if you are going to add a third egg, top the egg whites with about a 1/4 cup of milk—give or take. You want to be able to cover the egg whites to help them cook fully in the oven.
Sprinkle salt and pepper over the top and pop your skillet in for 10-13 minutes. If you are looking for a runny yolk cook it on the shorter side. Just make sure that your egg whites are set before pulling the pan out of the oven! No one likes slimy egg whites.
While the eggs are cooking prepare your herbs. Chop your chives into small pieces, strip the thyme leaves from their sprig and chiffanode the basil leaf.
When your egg whites have set and the yolk is cooked to your liking, pull the pan and immediately top with the herbs and red pepper flakes.
Finish off your baked eggs by crumbling Laura Chenel black truffle goat cheese on top. Serve the goat cheese baked eggs along side a crispy toasted piece of sourdough to start your day off on the right foot!
Goat Cheese Baked Eggs
Ingredients
- 2 eggs
- 1/4 cup milk
- smidge of butter
- 1 Tablespoon Parmesan
- 1 teaspoon red pepper flakes
- sprig of thyme
- 1 basil leaf
- 1 teaspoon chives
- 1 ounce Laura Chenel black truffle goat cheese
Instructions
- Heat the oven to 350 degrees. In a 6 1/2 inch cast iron skillet, rub the bottom and sides with butter.
- Grate the Parmesan to cover the bottom of the pan. Crack 2 eggs into your pan and cover with milk. You may need more or less milk depending on your pan and egg size. Sprinkle salt and pepper over the top and pop it into the over for 10-13 minutes.
- While the eggs are cooking chiffonade the basil, remove the thyme leaves from their stem and chop up the chives.
- When the eggs are done remove the pan from the oven and sprinkle the herbs and red pepper flakes on top. Lastly crumble your delicious Laura Chenel black truffle goat cheese and enjoy with a piece of sourdough toast!
