Please consult the OU's guidelines for checking fruits and vegetables.

Baked Eggs with Artichoke and parmesan
This recipe is kosher for Passover.
Baked Eggs with Artichoke and parmesan Eileen Goltz | Dairy
29 minutes 20 minutes
9 minutes
2 servings

  • Use fresh herbs in this dish, the subtle taste the bring to the table is exquisite.
  • Fresh parsley tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking parsley for insect infestation.
  • 1 Tablespoon butter, room temperature
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 8 canned artichoke heart quarters
  • 2 large eggs
  • 2 Tablespoons (packed) freshly-grated Parmesan cheese

  1. Rub butter onto bottom and sides of 2 (3/4-cup) souffle dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally.
  2. Drain the artichoke heart quarters well and pat them dry.
  3. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper and cheese.
  4. Bake at 400°F until eggs are softly set and cheese is golden, about 9 minutes.
  5. Serve immediately.

Kashrut Instructions


DESCRIPTION: Artichokes are ball shaped vegetables, about the same size as a tennis ball. They consist of many thick leaves concentrically arranged to form a rosette. These leaves stem from a solid base. Heart of artichoke refers to the base with layers of the innermost center leaves which are edible.

INFESTATION: Insect prone vegetables, such as artichokes, broccoli and spinach, are not made permissible by the freezing process. It is therefore recommended that these vegetables be purchased only when bearing proper kosher certification, as they are most difficult to check thoroughly.


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.