Baked Eggs
If you're baking eggs for several people, note that you'll likely need to cook them for a few minutes longer than if you're just baking one or two. Keep an eye on the yolks so they don't get overdone. Note that you'll need individual, 4-ounce ramekins for making these - they're inexpensive and here is one good place to buy them.
Servings: 4 people
Ingredients
- butter for greasing ramekins
- 4 tablespoons half and half or heavy cream
- 4 large eggs
- 1/2 ounce Gruyere cheese shredded , 4 large pinches
- salt and freshly ground black pepper
- 4 teaspoons minced fresh chives
Instructions
- Preheat oven to 375°F
- Grease the inside of 4, 4-ounce ramekins with butter. Add one tablespoon of half and half or heavy cream into the bottom of each buttered ramekin. Top the cream with one egg and a large pinch of cheese. Season with salt and freshly ground black pepper and sprinkle with chives.
- Bake eggs 10 to 12 minutes until the yolk reaches your desired consistency (I recommend removing them while the top is still a bit wobbly to ensure a runny yolk. For firmer yolks, cook up to 15 minutes). Serve.
Video
Notes
- Feel free to swap in a different cheese for the Gruyere. I've used cheddar, parmesan, and even crumbled feta cheese with good success!
Nutrition
Calories: 96kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 75mg | Potassium: 80mg | Vitamin A: 365IU | Vitamin C: 0.6mg | Calcium: 68mg | Iron: 0.8mg
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