Baked Eggs with Cream

    25 minutes

    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.

    73 people made this

    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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    Reviews in English (66)


    I like this recipe, but I have had some problems with this recipe in that the eggs aren't done enough or they are too tough. To solve this problem and make them perfect I first set the ramekin with the butter and cream only in simmering water. When the cream is hot, I break the eggs into it and put just a little cream on top of the eggs with the cheese. Then I place in the oven. This process helps to cook the eggs evenly and gets them just right. Hope this helps anyone who has had the same problem I've had.  -  05 Sep 2010  (Review from Allrecipes USA and Canada)


    Yum! Perfect for breakfast. I am not a huge breakfast eater so I cut the recipe down even more from the one serving. I used 1 egg and 1 tablespoon of cream (well, sour cream as I don't have cream) then just sprinkled on salt, pepper, chives, and the parmesan. Didn't even measure those. Mine took longer than 12-15 min to bake--more like 20, and I had the oven on higher bc I was preheating for a bread I'm making. Otherwise, delicious and easy. A good way to make sunny side up eggs without frying. Served with pita bread and it was great. Could easily be made for a number of people using muffin tins.  -  27 Apr 2008  (Review from Allrecipes USA and Canada)


    This is a great recipe! I tried a variation by substituting mozzarella for the parmesan, red onion for the chives and topping it off with a thin bits of smoked salmon. Wonderful combination served with a slice of tomato.  -  13 Feb 2009  (Review from Allrecipes USA and Canada)