French · Brunch
Baked Eggs with Cream (Gluten-Free)
Two eggs baked in a buttered ramekin with heavy cream and Gruyere cheese, finished with chives and black pepper. The whites set gently around soft yolks while the cream reduces into a light sauce. Served with toasted gluten-free bread for dipping, this is a rich, quick French bistro-style breakfast dish.
$4
5 minsPrep
14 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
398Calories
23.1gProtein
29.2gFat
13.2gCarbs
3.1gSugar
1.6gFiber
547mgSodium
618mgChol
16.1gSat Fat
285mgPotassium
310mgCalcium
2.3mgIron
1.8mcgVitamin B12
1.2mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Heat oven to 375F (190C). Grease a ramekin with butter, then crack both eggs into it.
2
Build
Pour half the heavy cream around the eggs, then scatter grated Gruyere over the top.
3
Bake
Set the ramekin in a hot water bath and bake at 375F (190C) for 12-15 minutes until whites just set and yolks jiggle softly.
4
Plate
Season with salt and pepper, scatter chives over top, and serve with toasted gluten-free bread for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 6 tbsp90ml heavy cream
- 2 tsp2 tsp butter
- 2 oz56g Gruyere cheese
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice70g gluten-free bread
