Baked Eggs With Cream and Herbs

Baked Eggs With Cream and Herbs

Ingredients

  • 1 tablespoon unsalted butter, softened
  • 8 tablespoons heavy cream
  • large eggs
  • kosher salt and black pepper
  • 1 tablespoon chopped fresh herbs (such as parsley and dill)
  • toast, for serving

Directions

  1. Heat oven to 425° F. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.

-Raining Chocolate

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