Baked Eggs with Cream and Herbs

These eggs are so simple.  I don’t even have any “how-to” photos to share with you,  because the only real step is cracking eggs.  There’s no pan to clean.  Heck, there isn’t even a dish to clean since you eat it straight out of the ramekin!  And the creamy texture of the eggs is perfectly complimented by the fresh herbs.

Baked Eggs with Cream and Herbs – slightly adapted from Real Simple, April 2011

  • softened butter
  • 1/2 cup heavy cream
  • 8 eggs
  • salt and pepper
  • chopped fresh herbs (I used parsley and basil)

Preheat oven to 425°.  Coat 4, 6 oz. ramekins with butter.  In each ramekin, place 2 tbsp. heavy cream and crack 2 eggs.  Season with salt and pepper.  Bake until the whites are set, 10-12 min.  Sprinkle with chopped herbs.

Serves – 4

– If you’re watching the fat, you could skip buttering the ramekins.  I did that when I made them for lunch today, and there wasn’t too much sticking.

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2 thoughts on “Baked Eggs with Cream and Herbs

  1. You can also toast a round piece of bread (cut off the crusts on white bread or an English muffin) and invert the egg directly onto the toast. You can then server it on a plate sans ramekin. Also, I find the texture tends to be more even when you bake them in a water bath.

    I want eggs for lunch now… thanks.

    • I had a less refined approach (dumped the eggs onto toast). :p I wonder how much of a difference a water bath would make with these. Only one way to find out – controlled experiment!

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