Garlic/Thyme Baked Egg
Butter and cream from the base of this delicious baked egg. Fragrant rosemary is a wonderful substitute for thyme if you prefer, but, in either case, use fresh herbs, not dried.
- 1 garlic clove Minced
- 1 thyme sprig Leaves
- 1 1/2 tsp Grated organic Parmesan cheese
- Pinch salt Use Sea Salt
- Ground freshly Black Pepper organic
- 1 tbsp Heavy whipping cream (organic)
- 1 1/2 tsp Grass Fed/Finished Ghee or Butter
- 1 large Free-range Egg
Preheat the oven to broil.
In a small bowl, mix the garlic, thyme, Parmesan cheese, salt, and a couple of cranks of pepper.
Combine the heavy cream and ghee in an 8-ounce ramekin. Place the ramekin on a rimmed baking sheet (for easier transport) and place it under the broiler until it begins the boil, about 1 minute (keep an eye on it as it could take less time).
Remove the baking sheet from the oven, and carefully and quickly crack the egg into the ramekin. Just as quickly spoon the herb mixture over the top of the egg. Place the baking sheet back under the broiler until the egg white is opaque, about 3 minutes more.
Remove the baked egg from the oven and let it rest and carry over cook for another minute.
Serve immediately. and Enjoy