Baked Eggs with Fresh Herbs and Cream Recipe
Recipe Description:
Surprisingly easy, impressive and ready in under 15 minutes. You can't beat that! These are a great way to prepare a lot of eggs at once for company or for a large family breakfast or brunch. There is no standing over the stove flipping eggs or stirring. Instead, simply prepare and then pop in the oven and walk away.
You may use any fresh herbs you like, thyme, chives, oregano, basil and parsley are all good choices. My favorites are thyme and chives.
Recipe
Instructions:
Position rack in the center of the oven and pre-heat to 425 degrees. Butter individual ramekins using the butter called for.**
Crack an egg into each ramekin. Season each with a pinch of unrefined sea salt and cayenne pepper. Sprinkle each with some of the fresh herbs. Drizzle a tablespoon of cream over each egg. Start drizzling over the yolk until covered and then the rest of the egg.
Bake until bubbly, about 5-7 minutes. Eggs may not brown and will not yet be set in the center.
Turn the oven to Broil. Keep eggs on center rack in oven. Broil an additional 2 minutes or until center of eggs are set. Remove immediately. Eggs will continue to cook and set after being removed.
**NOTE: If you'd rather, you can make these in a casserole dish. I've done this when I didn't want to mess with ramekins. Simply butter an appropriate sized casserole dish (6-8 eggs in a 9x9 etc.), crack eggs in, season, sprinkle with herbs, drizzle 1 tablespoon of cream over for each egg. Bake at same temperature, but may require a couple minutes longer. Watch them. To serve, allow to cool slightly for a minute or two and use a spatula to cut out one or two eggs to serve to each person.
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