Baked Eggs with Cream and Herbs

Jan 11, 2014

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The second petit plaisir which I am excited to share with you will satiate your morning taste buds and impress your overnight guests. And the best part, there is minimal prep.

The only kitchen dish you will need are ramekins which I have discovered as of last year when I gave my kitchen a facelift are a multi-functioning dish. I use ramekins for snacks, keeping my portions in check, serving dessert and mixing small dips and sauces. I also like to use them to organize my stovetop with salt and pepper. Needless to say, if you don’t have a set of ramekins, it will be a frugal investment (here are a few classic sizes to choose from).

Simply grab your ingredients, drop the cream and eggs into each serving size ramekin (don’t mix!), top with salt and pepper and wait ten minutes while they cook. The presentation is simple and chic, and you don’t have to dish anyone up. Be sure to pick up fresh artisan bread from your local bakery, as that will finish the meal perfectly. Bon appétit!

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Baked Eggs with Cream and Herbs
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Prep Time 10 minutes
Cook Time 10-12 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10-12 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat oven to 425 degrees
  2. Coat 2 ramekins with butter
  3. Place 2 tablespoons of cream in each ramekin
  4. Crack two eggs into each ramekin, followed with a dash of salt and pepper.
  5. Bake for 10-12 minutes, until the egg whites are set (this will keep the yolk runny and delicious).
  6. Sprinkle the herbs on top and serve with toast.

  • Find the perfect size ramekin here.

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~Previous Petit Plaisirs from the Archives:

~No. 1 – French Women Don’t Get Facelifts

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14 thoughts on “Baked Eggs with Cream and Herbs

  1. I just made a variation of this. I didn’t have cream in the house but I did have hollandaise sauce. Scrumptious thank you!

  2. Enjoyed this for my breakfast this morning! My only concern was the amount of salt. Other than that, I will continue to enjoy and try some with hollandaise souce as suggested above!!!

  3. I usually make this with marinara sauce instead of cream. It’s quick easy and delicious. I sometimes serve it with crepes.

  4. So in my search for all things French, I came across your blog, only to find this breakfast recipe, which reminds me of a breakfast my wife and I had last week at an inn in Camden, Maine. First baked egg I’ve ever eaten and loved it!! Nice blog. Will be ordering your book for my wife (and me! Hee hee!).

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