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Baked Eggs With Cream and Herbs

Baked Eggs With Cream and Herbs
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Serves 4| Hands-On Time: | Total Time:


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


  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.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 271Calories From Fat 214
  • Fat 24g
  • Sat Fat 12g
  • Cholesterol 471mg
  • Sodium 392mg
  • Protein 13g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 0g
  • Iron 2mg
  • Calcium 74mg
What does this mean? See Nutrition 101 .

Quick Tip

Parmesan Cheese
For a decadent touch, top each ramekin with 1 tablespoon grated Parmesan before baking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.