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.
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
- 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.
Cook it from the original
This recipe comes from pinchandswirl.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pinchandswirl.com