Sunday, December 07, 2014
Baked Eggs With Cream and Herbs
preparation - 5 minutes
cooking - 20 minutes
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
1.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.
2.Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.