Baked Eggs with Fresh Herbs

Baked Eggs with Fresh Herbs

I was inspired by an Ina Garten recipe that I saw for Baked Eggs and Herbs. I thought it would be fun to veganize and make for a delicious breakfast, lunch or dinner! They are incredibly easy to make and can be served with toast or paired with a simple salad such as fresh greens, apples and pumpkin seeds to make a complete meal.

Serves 2

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Ingredients

1 bottle (355 ml) of Just Egg (Vegan Liquid Egg)
4 Tbsp (60 ml) Plant Milk divided
1 Tbsp (15 g) Vegan Butter divided
2 Tbsp (30 g) chopped Parsley
1 Tbsp (15 g) chopped Chives
1 tsp (5 g) chopped Thyme
1 tsp (5 g) chopped Rosemary
1 clove Garlic minced
Salt & Pepper to taste

Optional: 1/2 cup (45 g) Vegan Parmesan divided (add to the eggs before the herbs)

Equipment: (2) 6-8 oz ceramic or cast iron baking dishes

Side Salad: 3 cups Fresh Arugula & Spinach
1/2 an Apple sliced
1/4 cup Pumpkin Seeds
Vinaigrette

Maple Mustard Vinaigrette
1 Tbsp (15 ml) Maple Syrup
1 Tbsp (15 g) Dijon Mustard
2 tsp (10 ml) White Balsamic Vinegar,
Salt & Pepper to taste
1 tsp (5 g) fresh Dill
1/4 cup (60 ml) good Olive Oil.

Directions

1. In a small bowl, mix together the chopped herbs, minced garlic, salt & pepper. Set aside.

2.Add 1/2 Tbsp of butter and 2 Tbsp of milk to each baking dish. Bake at 400 for 5 minutes or until the butter and milk are bubbling.

3. Carefully pour in 1/2 the bottle of just egg to each dish and top each with 1/2 of the fresh herbs. (If using cheese add it before the herbs)

4. Bake for 7-9 minutes or until eggs have set. It’s okay if they are a bit jiggly. Serve immediately with buttered toast.