If you’ve never tasted baked eggs, you simply must. They are creamy and delicious every time.
Though there are loads of recipes with adaptations (add herbs, vegetables, cheese, etc.), they are scrumptious plain. Delicate, yet filling. And the great thing is, you’re likely to have the basic ingredients on hand. Just eggs, cream, salt & pepper.
I eat them with a spoon and sometimes add a slice of lightly buttered toast for dipping.
This fail proof recipe is from La Madeleine’s Les Recettes du Petit Dejeuner.
2 T butter * salt & pepper * 8 large eggs * 3 T heavy cream
Preheat oven to 350 degrees. Butter the insides of 8 4-oz ramekins. Sprinkle ramekins with salt & pepper. Break an egg into each ramekin and then carefully top each egg with 1 teaspoon of cream.
Place ramekins on baking sheet and place in the lower third of oven. Bake eggs for 10-14 minutes. Yolks may be soft but whites should be firm. Serve with buttered croissants or toast.
I have tried lots of recipes using various methods (water bath, etc.) and this one is the most consistent. Placing the ramekins on a baking sheet in the lower third of the oven does the trick. Just make sure to keep your eye on them so they don’t overcook.