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Reviewed Herbed-Baked Eggs
"I've probably made this 100 times since I first saw it on her show in 2005. If I ever opened my own restaurant, some variation of this dish would be a staple on the menu.
I'll omit the garlic and parm if I don't have any on hand, and will replace the cream with half & half in a pinch. I've also used dried herbs, and while they lack the full flavo""
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