Description
Experience the ultimate comfort breakfast with these easy oven-baked eggs. This refined dish features large eggs nestled in a velvety base of heavy cream, topped with salty Parmesan and fresh chives. Perfect for a slow Sunday brunch or a busy morning, these eggs offer a custard-like consistency and rich, jammy yolks. It is a simple, restaurant-quality meal that feels like a warm hug in a ramekin.
Ingredients
2 large eggs
2 tablespoons heavy cream
1 tablespoon salted butter
1 tablespoon grated Parmesan cheese
1 teaspoon fresh chives, chopped
Sea salt to taste
Black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit with the rack in the center.
Generously grease a 6-ounce ramekin with salted butter, covering the bottom and sides.
Place the prepared ramekin on a rimmed sheet pan for easy handling.
Crack the two eggs into the ramekin.
Pour the heavy cream carefully around the yolks.
Sprinkle with grated Parmesan cheese, sea salt, and black pepper.
Bake for 12 minutes or until the whites are set and opaque but the yolks are still soft.
Remove from the oven, garnish with fresh chives, and serve immediately.
Notes
Ensure your eggs are at room temperature for more even cooking. Use crusty artisan bread for dipping into the creamy yolk sauce. Do not overbake to keep the yolks jammy and rich.
- Prep Time: 5
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: Continental