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.
Ingrédients
- 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
Préparation
- 1
Preheat oven to 375°F
- 2
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.
- 3
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.
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