Baked Eggs with Artichokes and Parmesan

Baked Eggs with Artichokes and Parmesan
Photo by Carin Krasner


  • 8 canned artichoke heart quarters
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons fresh chives
  • 2 large eggs
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh oregano

Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepare...

View full recipe at Epicurious


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