Baked Eggs With Cream and Herbs

Baked Eggs With Cream and Herbs
Charles Masters
This breakfast of toast and creamy eggs is as simple and comforting as it gets.

Get the recipe
.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
5
minutes
cooking
20
minutes

Ingredients

1
tablespoon
unsalted butter, softened
8
tablespoons
heavy cream
8
large eggs
kosher salt and black pepper
1
tablespoon
chopped fresh herbs (such as parsley and dill)
toast, for serving

Directions

  1. Heat oven to 425° F. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 214
  • Fat 24 g
  • Sat Fat 12 g
  • Cholesterol 471 mg
  • Sodium 392 mg
  • Protein 13 g
  • Carbohydrate 2 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 2 mg
  • Calcium 74 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments