Baked Eggs with Cream

    Baked Eggs with Cream


    68 people made this

    A special brunch of individual ramekins filled with eggs baked with cream, chives and Parmesan cheese. You may want to pre-crack the eggs into a teacup first before you put them in the ramekins.

    Serves: 2 

    • 4 eggs
    • 1 tablespoon of cream
    • salt and pepper to taste
    • 2 teaspoons minced fresh chives
    • 2 teaspoons grated Parmesan cheese
    • butter for greasing

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 170 degrees C.
    2. Rub the inside of the ramekins with butter. Pour half the cream in each and then crack two eggs into each ramekin on top of the cream without breaking the yolks.
    3. Use a spoon to position the yolks towards the middle of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
    4. Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

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