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Baked Eggs with Artichokes and Parmesan Recipe

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This recipe for Baked Eggs with Artichokes and Parmesan, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Beckmann Labriola

Category:
Category:

Ingredients:  
Ingredients:  
Do Ahead the Night Before ~ 2 Servings

2 Custard Cups
1-TBS. Butter, room temperature
2-tsp. Chopped fresh chives
1-tsp. Chopped fresh parsley
1-tsp chopped fresh oregano
8-canned artichoke heart quarters, drained well, patted dry. (Try frozen artichokes, they are better)
2-large eggs
2-TBS (packed) freshly grated Parmesan cheese.

Directions:
Directions:
Rub butter onto bottom and sides of two ¾ cup soufflé dishes or custard cups. Sprinkle herbs. Place 4 artichoke hearts in each dish. Crack 1 egg into each dish, careful not to break yolk. Sprinkle eggs with salt, pepper and cheese. (Can be prepared 1-day ahead. Cover; chill.)

Preheat oven to 400°. Bake until eggs are soft set and cheese is golden. About 9-minutes.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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