Have you ever been asked the question ‘If you could eat one food item for rest of your life what would it be?’? I remember growing up we’d always play those kind of question games with friends. ‘What would your last meal be?’ ‘If you could eat this or that which would you choose?’ ‘Would you rather run a mile in the snow with no shoes on or jump in a pool of rats covered in peanut butter?’ WHAT?! haha. Back to the original question, my answer would always be rice. You can do anything with rice – onigiri, kimbop, maki rolls, sushi, fried rice, rice with soup, rice porridge, rice cakes, rice tea, soju (that’s made with rice yea?), rice salad, rice everything! Can you tell I’m Korean? You’re probably asking yourself ‘What does baked eggs au provençal have to do with rice?’ Well, of all the rice dishes in the world, my go-to rice dish is rice and eggs. So simple – so perfect! If you were to ask me now what food item I’d eat for the rest of my life, I’d say the humble egg (I could still do rice too – rice and eggs haha). Every which way you prepare an egg, it’s always so delicious.

Egg and rice is something you make when you’re home alone and couldn’t be bothered to cook. It wouldn’t make much of a blog post, so today I’d like to share with you one of my more fancier egg dishes that I absolutely love – Baked eggs au provençal. I came across this recipe a few years ago. It’s from Barefoot in Paris: Easy French Food You Can Make at Home. I don’t necessarily follow her exact measurements, as with most savory dishes I make. It must be the Korean in me – a pinch of this, a pinch of that. It’s so hard trying to learn recipes from my mother, but I’ll save that story for another day. Here are the ingredients we will be working with today, plus parmiggiano reggiano, salt, pepper and a nice crusty baguette.

ingredients with dish

provencal herbs


1/2 tsp minced garlic
1/2 tsp minced thyme
1/2 tsp minced rosemary
2 tbsp minced parsley
6 extra-large eggs
1/4 cup heavy cream
1 tbsp butter
pinch of salt
a few grinds of fresh black pepper
1/2 cup grated parmiggiano reggiano


Turn on oven to the Broil setting at 500ºF. Adjust shelf 6 inches below broiler.

Crack eggs into a bowl (2 bowls, 3 eggs each) and set aside. Be careful not to puncture the yolk.

Mince garlic, thyme, rosemary and parsley. Place in a bowl together. Grate in some parmiggiano cheese and mix. Set aside.

Prepare gratin dishes for eggs by placing a 1/2 tbsp of butter in each. Pour in even amounts of heavy cream.

Place under broil for about 3 minutes, or just until the cream and butter begin to bubble and color. Take out gratin dishes and pour in the eggs. Top each dish with the herb mixture. Season with salt and pepper. Place back in oven for 5 minutes.

Toast your baguette and you’re ready to go!

egg procedure

I’ve made this dish a few times now and I must say it takes a bit of practice to get it just right. I remember the first time, I was afraid of serving runny eggs and overcooked them. Then, I slightly undercooked it and the eggs were too runny. It comes down to your oven and trial and error, so just keep an eye on your eggs. Today, I kept them in for about 6 minutes and they came out perfectly. Dip your toast in the yolks and Happy Days!

baked eggs avec toastBaked eggs with provençal herbs are great for a light meal on beautiful summer days! Let me know how yours turn out.


Leave a Reply