Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs

109156

(22) Course Breakfast and Brunch

Ingredients in this Recipe

1 bay leaf
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 cup whole milk
1/4 cup finely chopped shallots
14 ounces Yukon Gold potatoes, peeled, cut into 1 inch pieces
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh chives
6 large eggs
6 tablespoons freshly grated Parmesan cheese
6 tablespoons whipping cream

Recipe Preparation

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