Baked Eggs with Fresh Herbs
Ingredients
- 1 bottle (355 ml) of Just Egg (Vegan Liquid Egg)
- 4 Tbsp (60 ml) Plant Milk (divided)
- 1 Tbsp (15 g) Miyoko's Creamery 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
Preparation
In a small bowl, mix together the chopped herbs, minced garlic, salt & pepper. Set aside.
Add 1/2 Tbsp of butter and 2 Tbsp of milk to each baking dish. Bake at 400°F (200°C) for 5 minutes or until the butter and milk are bubbling.
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.)
Bake for 7-9 minutes or until eggs have set. It's okay if they are a bit jiggly. Serve immediately with buttered toast.
