French · Brunch
Baked Eggs with Cream
French baked eggs set in a ramekin over heavy cream, finished with Gruyere and chives. The eggs poach gently in a bain-marie until whites are just set and yolks stay runny, producing a custard-like base under a lightly browned cheese top, served with toasted baguette.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
386Calories
21.8gProtein
29gFat
13.4gCarbs
1.9gSugar
0.6gFiber
592mgSodium
867mgChol
16.1gSat Fat
240mgPotassium
290mgCalcium
3.2mgIron
2.8mcgVitamin B12
1mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
all-time-classics
weekend-brunch
vegetarian
low-calorie
Instructions
1
Prep
Heat the oven to 350F (177C), set a small ramekin in a baking dish, and boil water for the bain-marie.
2
Build
Grease the ramekin with butter, pour in half the heavy cream, then crack all four eggs into it, keeping yolks whole.
3
Bake
Pour boiling water halfway up the ramekin's side, add grated Gruyere on top, then bake at 350F for 12–15 minutes until whites set and yolks jiggle.
4
Plate
Remove from water bath, season with salt and pepper, scatter chopped chives over the top, and serve immediately with toasted baguette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 6 tbsp90ml heavy cream
- 2 tsp10g butter, softened, for greasing the ramekin
- 2 oz56g Gruyere cheese
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper, freshly ground
- 2 slice60g baguette, to serve
