Baked eggs are ideal for a low-maintenance breakfast that’s also hearty and satisfying. Oftentimes, baked eggs are prepared in bowls with a bit of tomato sauce. To make this version even more versatile, we baked eggs in beds of heavy cream, so, in case they’re part of a larger brunch, they work equally well with accompanying dishes that are both savory and sweet. You’ll crack eggs into individual ramekins with cream, then bake them in a 425-degree oven for 12 or 12 minutes. Just enough time to pour some orange juice and coffee, chop up a little fruit, and set up the buffet.
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
Calories from fat 214
Sat fat 12g
How to Make It
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.
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