Baked Eggs with Cream (Print Version)

Creamy baked eggs finished with cheese and herbs, ready in under 20 minutes.

# What You'll Need:

01 - 2 tsp unsalted butter, plus extra for greasing

02 - 2 tbsp heavy cream

03 - 2 large eggs

04 - 2 tbsp grated Gruyère or Parmesan

05 - Salt, to taste

06 - Black pepper, to taste

07 - Fresh chives or parsley, chopped (for garnish)

01 - Preheat the oven to 375°F. Lightly butter two small ramekins.

02 - Pour 1 tablespoon of heavy cream into each ramekin and swirl to coat the base evenly.

03 - Crack one large egg into each ramekin, ensuring the yolk remains intact.

04 - Sprinkle salt and black pepper to taste, then add grated cheese on top if desired.

05 - Place ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

06 - Bake for 12 to 15 minutes, until the egg whites are just set and yolks are still slightly runny.

07 - Remove ramekins from the oven and let rest for 1 to 2 minutes. Garnish with chopped fresh herbs and serve immediately.

01 -

It feels like a cozy breakfast hug you can customize every time
The creamy texture with just the right runny yolk turned this into my go-to brunch winner

02 -

Using a bain-marie is essential for that tender, custardy texture instead of rubbery eggs
Try not to overbake—the magic is in the slightly runny yolk adding creaminess and flavor depth

03 -

Bring eggs to room temperature before baking so whites set perfectly
The swirl of cream creates a delicate textural base that separates this from simple poached eggs