Shirred Eggs with Herbs & Garlic

I MADE THIS FOR DINNER TONIGHT, and couldn’t wait to share the recipe with you. It’s a French country dish that involves eggs. And cream. And a heavenly topping of garlic, Asiago, and fresh, fragrant herbs. In other words, it’s powerfully-delicious:

First things first: Taking care not to break the yolks, crack 3 eggs into a small bowl, and then set them aside.

Then grab some flat-leaved parsley…

And mince it, baby.

Also mince some rosemary…

And some thyme…

And one clove of garlic.

Do you still have garlic left from last summer’s harvest? I do, but it’s stored in my garden shed. And the snow is so deep I can’t open the door.

I hope you feel sorry for me.

Put the herbs and garlic in a small bowl.

Add a little salt, pepper, and a generous pinch of shredded Asiago cheese, and stir to combine.

Are you a fan of Asiago? It’s a hard cheese like Parmesan, but with a deeper flavor. I love it.

Next, put a little pat of butter in a small, fairly shallow gratin dish.

Pour a little heavy cream into the dish, while remembering that today is not a good day to start your diet.

It’s also not a good day to ponder the glories of almond milk. Or rice milk. Or milk of magnesia.

No picture of this next step, because your camera-wielding cook forgot to take one: Set the gratin dish (or dishes, if you are cooking for more than one person), on a baking sheet, and then pop them under the broiler until the butter melts and the cream starts to bubble — about 2 minutes.

Remove the baking sheet from the oven, and — while the cream is still hot — gently tip the eggs into the gratin dish.

Then sprinkle the herb mixture over the eggs.

Already this dish looks divine. It’s a pity we have to cook it.

Pop the works under the broiler, and cook until the whites are set, and the cream is licked with bronze — 5-6 minutes.

Tip: You could throw some rounds of homemade baguette on the same baking sheet, and let them toast while the eggs cook. This way you’ll have something with which to soak up the awesome crème brûlée, orburnt cream.”

Now pour yourself a goblet of zesty Sauvignon blanc…

And then dive into this scrumptious French country feast…

while your beagle looks on.

Need a printer-friendly of the above recipe? Here goes:

Shirred Eggs with Herbs & Garlic
A French Peasant Dish, as made by Kevin Lee Jacobs
Ingredients for 2 servings
6 large eggs
1 tablespoon fresh, minced parsley
1/2 teaspoon fresh, minced rosemary
1/2 teaspoon fresh, minced thyme
1 clove of garlic, minced
Salt and pepper to taste
1 generous tablespoon shredded Asiago cheese
1 tablespoon unsalted butter
4 tablespoons heavy cream

Special Equipment: 2 small, flame-proof gratin dishes, approximately 7 inches long and 1 1/2 inches deep

Place the oven rack at the top position; preheat the broiler on “high”

1. Taking care not to break the yolks, crack 3 of the eggs into a small bowl. Break the remaining 3 eggs into another small bowl. Set the bowls aside.

2. Mix the herbs, seasonings, garlic and cheese together in a small bowl.

3. Put 1/2 tablespoon butter and 2 tablespoons cream into each gratin dish. Set the dishes on a baking sheet, and broil until the butter melts and the cream begins to bubble — about 2 minutes.

4. Remove the baking sheet from the oven. While the cream is still hot, quickly tip 3 eggs into each gratin dish, and top them off with the herb mixture. Broil until the whites are set but the yolks are still soft — 5-6 minutes. The eggs will continue to cook after they are removed from the oven.

Serve at once with slices of toasted of baguette and goblets of ice-cold Sauvignon blanc.

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Related Posts:
A Rustic Bacon & Leek Tart
Heavenly Challah (egg bread)
Cranberry-Almond Tart


  1. OMG

  2. Rita Chalfant says:

    Ditto PattyM! Thank you for sharing your wonderful recipes!!

  3. Ann Manning says:

    What Patty M. said OMG. Going to do this one for sure. My husband will think he has died and gone to heaven.

  4. Wow! I am making this when my husband gets home from the hospital. Light, tasty, what else can you ask?
    Thank you, Kevin, for your garden tours,weather updates, recipes and just general chat. You brighten more days than you can possibly imagine!

  5. Always an interesting read, Kevin. Thanks.

  6. Kattrinka says:

    Kevin, IMO you have raised this simple peasant dish to ultimate heights! Tonight’s dinner for me….mmmm…

  7. Yum!!

  8. Robin Tucker says:

    This actually IS a good diet dish–if one counts carbs, like I do–I am guessing this has almost 0 carbs!!! (Of course, I will have to leave the bread off, but no worries!) Think I will make this tomorrow night’s supper!

  9. I am making this one today,Can’t wait , Looks yummy !!
    Thank -You Kevin

  10. Judy Hines says:

    I do feel sorry for you, Kevin. But out here on the Central Illinois Prairie where the temperatures dipped to a -15 degrees and the snow is still mounded high in some places, when spring time shows its face, we are going to celebrate. Love your website!!! Theuret Tomato person, Judy

  11. Kevin, I think you need to raise your own chickens. Imagine this dish using eggs laid yesterday! I got chickens about three years ago and they are such a joy! Beautiful, comical, colorful, and elegant (in a chicken-y way). You’d love them!

  12. This looks delish!! Do you think half and half would work?

  13. I love the beagle pics!

  14. Mary Cowherd says:

    Another great dish.
    Well done Kevin.
    I have passed he receipe to my husband, (my chef !)
    Looks like it will be on the menu this week..

  15. Addie B in FL says:

    Now I have to find some gratin dishes, I guess :-)) It sounds wonderful as it is, but I might try crumbling some cooked bacon into the cream step for even more flavor and protein.

    As always, thank you for brightening my day while making me drool LOL

  16. kathy passie says:

    YES! tonights supper !!! Tks Kevin!!!

  17. Kevin- thank you for opening your home to us. Every week I check my e-mail to see what’s new with you. I am an egg lover and will definitely try this recipe.

  18. Chris Nicholson says:

    My thoughts follow Carol’s. Our chickens are giving us 4-7 eggs a
    day. This looks like a wonderful treat and also healing food. Thank you.

    “Spring forward” this morning–a trip around the close beds finds no hellebores
    in bloom yet but a pair of migrating Canada Geese are marching around the still frozen

    Think Spring!

  19. Beverly, zone 6, eastern PA says:

    I just used my last stored garlic head from the crop harvested in July 2013. I know I will miss being able to zip into the cool garage to replenish the pantry. My current garlic crop is under the snow, hopefully poised to burst forth.

    If my garlic harvest was snowbound in a shed, I would hire that same guy who pruned my boxwoods to shovel the path and free up the doorway.

  20. I am SOOOO Making this for Friday!


  21. Hi Kevin, May sound dumb but what heat did you have oven on? Love your site (even if I am in Australia)

  22. Yummy. Even Lily is saying so!

  23. I made this twice so far (lunch and breakfast). The first time that I try a new recipe I follow the directions exactly and then change it up the next time to suit my liking. I didn’t change a thing!
    Really good and easy recipe! Thanks Kevin!

  24. Lauretta says:

    Thank you so much for sharing this recipe. I had nothing in the fridge today but eggs, cream, cheese and garden herbs. Whipped it up and it was absolutely delicious!!!! Definitely a keeper in my house!

  25. You are the greatest, Kevin- thank you so much for sharing with us. I too, am always so happy to find you in my email. I always love to see what you are up to. You “had me” when you did the violets post – ! Thank you, thank you.


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