Description
Elegant French baked eggs with cheese and herbs. A simple yet impressive brunch dish.
Ingredients
- 1 tsp Butter or olive oil
- 2 eggs
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 4 tbsp Heavy cream (optional)
- 2 tbsp (30 ml) Asiago-parmesan-garlic cheese mixture
- 2 green onions chopped finely ( only green part )
Instructions
- Preheat oven to 375°F (190°C).
- Line the baking dish with nonstick aluminum foil.
- Rub the insides of the ramekins with butter or olive oil.
- Add 1 tablespoon of Asiago-parmesan-garlic cheese mixture and 1 teaspoon of chopped green onions to each ramekin.
- Crack one egg (or two for larger ramekins) into each ramekin; sprinkle with salt and pepper.
- Add 2 tablespoons of heavy cream to each ramekin.
- Arrange ramekins in the prepared baking dish.
- Pour hot water into the baking dish to come partway up the sides of the ramekins.
- Transfer the baking dish to the middle oven rack.
- Bake for 15-20 minutes for runny yolks, 38-44 minutes for soft-cooked yolks, or 45-46 minutes for hard-cooked yolks.
- Remove ramekins with oven mitts and serve immediately.
Notes
- For richer flavor, use crème fraîche or sour cream instead of heavy cream.
- To prevent overcooking, start checking for doneness at the lower end of the baking time range.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 200
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 2
- Fiber: 1
- Protein: 10
- Cholesterol: 200