French Eggs: /Quick, Easy Breakfast/


As promised, another take on the morning egg. It’s ease and speed make it one of my favorites. I can start it after my husband gets in the shower, and it’s done by the time he’s out. It adds a little decadence and variety to the the typical, bland egg-for-breakfast routine.  Even better, it takes few, simple ingredients that I always have on hand.

The inspiration for this dish came from a little blurb I happened to see on TV.  I vaguely remember other famous chefs mentioning how jealous they were of Jeffrey  when they saw the “French eggs” Ina made for him for breakfast (If you’re a recovering Food Network junkie like me, you’ll know exactly who Ina and Jeffrey are.)…I’m pretty sure they called them “French eggs”. Either way, that’s what I’m calling mine. I never actually found that episode or recipe, but I made my own approximation that was a surprising hit. My husband isn’t calling me Ina yet, but he does seem pleased to find these waiting for him on the breakfast table.

I start with a little baking crock, that we just happened to have in the cupboard. I believe they’re technically called “Au Gratin” dishes. Here is a reasonably priced set I found on Amazon: 5″ au gratin dish set. This small size is just right for two eggs. Any baking dish should do. Just add an egg or two and a little more butter and half & half, if your dish is a little larger.


I add about a half tablespoon of  unsalted, grass-fed butter and a drizzle of half & half. (You could use heavy cream too. We just always have half & half for morning coffee.) Use just enough to coat the bottom of the dish. I pop it under the broiler until it’s bubbly and beginning to brown.


I add a pinch of salt and a bit of fresh-cracked pepper to the butter and half & half. Then I crack two eggs into the dish. I top the eggs with fresh herbs from the garden. Our favorites for eggs are parsley, chive, and thyme. I usually use my kitchen shears to finely cut them directly over my eggs, so I don’t even have to dirty a cutting board. You can use dried herbs of course. If I have some Parmesan on hand, I’ll grate a little over the top. If not, another pinch of salt and pepper will do it.


Place the eggs under the broiler again until the yolks just begin to set. I frequently tap them with my finger to check, but I would guess about 5-7 minutes is enough time. Cooking time will depend on your broiler, how many eggs you’re cooking, and your yolk preference. The good thing is, the butter and half & half make these taste great even when over cooked.


Voila! Oui, Oui! Tres magnifique! You’ll love these eggs, whether you’re a fan of French or not. Your brain will appreciate the good for you fats, and you don’t have to worry about the calories or your waistline, unless you’re eating them with a side of bread. Promise!

Bon appetit!

French Eggs


  • 1/2 T butter – I prefer unsalted Kerrygold grass-fed butter, because it’s much richer in omega 3 fatty acids.
  • 1-2 T half & half or heavy cream – Here’s what we always have in our fridge for my husband’s coffee –>horizonhalfhalfpt
  • Salt and pepper to taste
  • 1 T assorted, fresh herbs, finely chopped – Use less if you’re using dried herbs.
  • 2 eggs
  • Parmesan cheese, if desired


  1. Place butter and half & half in the bottom of a small baking dish.
  2. Broil until bubbly and beginning to brown.
  3. Remove from broiler and sprinkle with a dash of salt and pepper.
  4. Crack both eggs in the baking dish.
  5. Sprinkle eggs with fresh herbs.
  6. Grate Parmesan cheese over the top, or sprinkle with one last dash of salt and pepper if omitting the cheese.
  7. Broil until the egg yolks just begin to set. The edges of the dish will be bubbly and firm, while the inside will still be just a bit jiggly.
  8. Happy eating!

Check out the other egg recipes in this series if you missed them, and stay tuned for one more quick and easy addition to your egg routine: