Baked Eggs With Cream and Herbs

baked-eggs
Photo by Charles Masters
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  • Serves 4
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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

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.

Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.

Ingredients

  1. Check 1 tablespoon unsalted butter, softened
  2. Check 8 tablespoons heavy cream
  3. Check 8 large eggs
  4. Check kosher salt and black pepper
  5. Check 1 tablespoon 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.