Baked eggs with Artichoke and parmesan

Name: Baked eggs with Artichoke and parmesan
Yield: 4 portion(s)
Ingredients: 1 tsp Finely chopped Basil; 1 tbsp Finely chopped chives; 2 tsp Finely chopped parsley; 2 tbsp Butter; 4 tbsp Parmesan; 4 Large eggs; 8-12 Artichoke hearts from canned

Breakfast & brunch

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Baked eggs with Artichoke and parmesan

1	tsp	Finely chopped Basil
1	tbsp	Finely chopped chives
2	tsp	Finely chopped parsley
2	tbsp	Butter
4	tbsp	Parmesan
4		Large eggs
8-12		Artichoke hearts from canned

Instructions for Baked eggs with Artichoke and parmesan

To prepare the Baked eggs with Artichoke and parmesan recipe, please follow these instructions:

Heat oven up to 250 degrees C.

Butter 4 kokotter with butter and sprinkle the finely chopped herbs in. Halve artichoke hearts, came 4-6 pieces in each kokotte and beat an egg in addition to them. Sprinkle with parmesan, salt and pepper and set kokotterne in the oven. Behind the eggs about 9 minutes, or until almost firm.

Serve immediately.

Baked eggs with Artichoke and parmesan

Ingredients for Baked eggs with Artichoke and parmesan

Instructions for Baked eggs with Artichoke and parmesan

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