Baked Eggs with Cream and Herbs
(recipe, Caroline Cummins)
If you've got ramekins, this is a quick, easy breakfast that's attractive enough for company.
- Butter for the ramekins
- Heavy cream
- Fresh or dried thyme or marjoram
- Soft goat cheese (optional)
- Parmesan, for grating (optional)
- Fresh toast, for serving
- Salt and pepper, to taste
- Fresh diced herbs, such as parsley or basil, for garnish (optional)
- Preheat the oven to 425 degrees and place an oven rack in the middle of the oven. Butter the ramekins.
- Pour enough cream into each ramekin to coat the bottom of each ramekin (about 1½ tablespoons each). Into each ramekin, sprinkle a bit of the herbs, then a tablespoon or so of soft goat cheese (if using). Crack an egg into each ramekin, then grate some Parmesan (if using) over each egg.
- Put the ramekins directly on the rack on the middle of the oven. Bake for about 8 or 9 minutes; the finished eggs should be bubbling around the edges, lightly browned, and just set enough that you no longer see raw egg white around the yolks. (See Note, below.)
- Sprinkle with the fresh herbs and serve immediately, with toast on the side and salt and pepper for individual sprinkling. (Be sure to warn diners that the ramekins are hot! You can also wrap napkins around each ramekin as a safeguard.)
If putting ramekins directly onto an oven rack freaks you out a bit, you can also put the ramekins onto a baking sheet. This makes for easier removal from the oven, but a longer cooking time; the eggs can take up to 15 minutes to bake this way. You can cut down on this time delay by putting the sheet into the oven when you first preheat the oven, but be sure to use a heavy, sturdy sheet, as a thin one will warp in the oven's heat.