Baked Eggs With Cream and Herbs

Baked Eggs With Cream and Herbs
Charles Masters
five_whole_stars
Click a Star to Rate This Recipe
Hands-On Time
5
minutes
Total Time
20
minutes
Serves 4

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