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| Baked Eggs with Artichokes and Parmesan presented by Baird Tavern Bed and Breakfast | Email this page to a Friend |
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1 Tbsp unsalted butter, room temperature
2 tsps chopped fresh chives 1 tsp chopped fresh parsley 1 tsp chopped fresh oregano 8 canned artichoke heart quarters, drained well, patted dry 2 large eggs 2 Tbsps (packed) freshly grated Parmesan cheese Rub butter onto bottom and sides of two 3/4-cup souffle 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. Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately. Serves 2.
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Baird Tavern Bed and Breakfast
Blandford, Massachusetts This beautifully restored 18th-century inn, nestled between the Berkshires and Northampton, is the perfect B&B getaway! |
 Click here for pictures and information about the inn. |
| More Baird Tavern Bed and Breakfast Recipes: Wild Blueberry Pancakes | Old-Fashioned Porridge | Greek-Style Yogurt | |
Breakfast Casseroles | Other Egg Dishes