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From the blog

June 22, 2017


Waking up to a beautiful day at The Red Rocker Inn! Good morning! Today we’re making one of our favorite egg casseroles – Creamy Herb Eggs. This is not a recipe with specific amounts of the ingredients, so I hope you’re ready to dive in and be creative and free! Amounts don’t really matter too much on this one. It’ll be good no matter what. 

We’re going to start by going into the backyard and snipping some fresh herbs. Today I’m using dill, parsley, and chives.

Then I’ll soften some cream cheese. I’m making two casseroles to feed the whole house, so I’ll use 8 ounces of cream cheese.

Mix in your chopped herbs, some salt and pepper and a little garlic powder.

Here’s my favorite egg-scrambling fork. I’m sure you have one too. I’m using about 42 eggs for two pans and adding some salt and pepper.

Cook the eggs until they are still soft and somewhat moist.  They’ll cook later in the oven.

Dollop the herbed cream cheese onto the hot eggs and then swirl it around with a fork. 

Pour on a generous amount of heavy cream and let it settle into the eggs.

Mix together some bread crumbs, grated parmesan cheese, and melted butter and sprinkle it on your egg casserole. If you have a few plain potato chips, go ahead and add those too.  I’m adding a little more parsley on top to make it pretty.

Finally, bake it in a 350-degree oven until it’s just hot and golden brown. Don’t over cook it. Remember your eggs were already nearly cooked before they went into the oven.


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