Baked Eggs with Cream

Discovering baked eggs was like finding a secret little breakfast treasure—a warm dish that feels fancy but is so simple to whip up after a groggy morning.

I remember the first time unexpected guests dropped by and I threw together baked eggs—impressing everyone without breaking a sweat was a proud kitchen win.

Ingredients

• Unsalted butter: Use this for greasing ramekins to avoid anything sticking while keeping flavors clean
• Heavy cream: Adds that silky touch at the base; swirl it around so every bite has richness
• Large eggs: Fresh and large size gives that perfect balance of texture and presentation
• Grated Gruyère or Parmesan: Optional but worth it for that lightly crispy, savory top
• Salt and black pepper: To taste, essential for highlighting the egg's natural flavors
• Fresh chives or parsley: Chop these right before serving for a fresh burst of color and mild oniony brightness

Instructions

Get Everything Ready:

Preheat your oven to 375°F (190°C). Lightly butter two small ramekins so nothing sticks and flavors stay simple.

Prepare the Foundation:

Pour 1 tablespoon of heavy cream into each ramekin and gently swirl it around to coat the bottom with rich creaminess.

Egg Placement:

Carefully crack one large egg into each ramekin, taking care not to break the yolk because that golden center is the star!

Season and Top:

Sprinkle with salt and black pepper to your taste. Add grated Gruyère or Parmesan on top for a savory crust if you like.

Set up the Bain-Marie:

Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides—this gentle water bath keeps the eggs cooking gently and evenly.

Bake to Perfection:

Bake for 12 to 15 minutes. Watch for the egg whites to set while the yolks stay slightly runny—that joyful balance of textures and aromas fills the kitchen with comfort.

Finish and Serve:

Remove ramekins from the oven and let them rest for 1 to 2 minutes. Garnish with fresh chives or parsley and serve immediately to enjoy every silky bite.

Bookmark

This dish quickly became more than breakfast; it’s a comfort and celebration on busy mornings and quiet weekends alike, always bringing smiles around the table.

Keeping It Fresh

Fresh herbs sprinkled just before serving brighten the creamy richness and give each bite a garden-fresh freshness that feels so special.

When You're Missing Something

If you don’t have Gruyère or Parmesan, skip the cheese and try sautéed mushrooms or spinach to keep flavors interesting without complicating prep.

Serving Ideas That Clicked

Serving with crunchy toast soldiers or warm crusty bread makes scooping every custardy bite a joy; it’s a game-changer.

• Don’t forget to butter your toast well for that extra indulgence
• Leftovers reheat well in a water bath or low oven
• Experiment with smoked salmon or herbs like tarragon for a twist

Bookmark

Thanks for sharing a kitchen moment with me—here’s to many more simple, cozy dishes that make mornings brighter.

Recipe FAQs

→ What is the best baking temperature for this dish?

Preheat the oven to 375°F (190°C) for optimal gentle cooking, ensuring creamy whites and silky yolks.

→ Can I substitute different cheeses?

Gruyère or Parmesan both melt well, but you can use any finely grated cheese that melts smoothly.

→ How can I adjust the yolk texture?

Shorter baking keeps yolks runny; longer baking results in firmer yolks—adjust time between 12 to 15 minutes accordingly.

→ What is a bain-marie and why is it used?

A bain-marie involves placing ramekins in hot water during baking to ensure gentle, even cooking that prevents toughness.

→ Are there easy ways to vary this dish?

Add sautéed spinach, mushrooms, or smoked salmon for extra flavors and textures.