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.
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)