Baked Eggs With Cream and Herbs

baked-eggs
Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 271 calories
    • Calories 214 calories from fat
    • 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
  • March 2011

Ingredients

  1. Check 1tablespoon unsalted butter, softened
  2. Check 8tablespoons heavy cream
  3. Check 8 large eggs
  4. Check kosher salt and black pepper
  5. Check 1tablespoon chopped fresh herbs (such as parsley and dill)
  6. Check 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.