Herb Baked Eggs

Place three eggs in a small baking pan, cast iron pan or ramekin (see note below). Cover with about a few teaspoons of freshly finely chopped mixed herbs such as thyme, oregano parsley, rosemary and/or basil (no stems). Sprinkle with salt and pepper. You can add diced ham or bacon bits on top before baking for extra yum factor as well.

Preheat oven to 325ºF and place pans in the oven for 11 minutes. Watch them closely after 10 minutes. When the whites no longer jiggle and the yolks are still soft in the middle, they are done. When making more than two pans, allow more baking time but watch closely since they bake quickly.

Baked eggs are delicious served simply with herbs or serve with hollandaise if you like and Johnsonville original recipe sausage from the meat department or smoked beef sausage (so beautiful when sliced diagonally!) from the lunch meat section in your local grocery store. Then there is always sizzling hot bacon. Oh, so many wonderful and tasty options to choose from.

Note: if a yolk breaks when putting it on the pan, I spoon it out and replace it with an new one. I then refrigerate the broken one to brush onto baked rolls or danishes to gave them a beautiful shine.