Rating: 3.5 stars
172 Ratings
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  • 1 star values: 15

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.

Dawn Perry

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
5 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

271 calories; fat 24g; saturated fat 12g; cholesterol 471mg; sodium 392mg; protein 13g; carbohydrates 2g; sugars 1g; iron 2mg; calcium 74mg.
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