Baked Eggs With Cream and Herbs

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

Ingredients

  • 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

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.
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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