Baked Eggs in Cream

A simple and satisfying dish

Serves4 servings

Preparation Time - Text10 mins, plus additional time for cooling

Cooking Time25 min

Cooking MethodBaking



Total Timeunder 1 hour

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free, Vegetarian

MealBreakfast, Brunch


Taste and TextureCreamy, Rich


  • 2 tbsp olive oil
  • 4 small shallots, finely chopped
  • 2 garlic cloves, minced (optional)
  • 1 tbsp chopped tarragon
  • ¾ cup heavy cream or créme fraîche
  • 4 large eggs
  • 3 tbsp shredded Gruyere
  • 1 tbsp dry bread crumbs
  • 1 tbsp finely chopped chives
  • Freshly ground black pepper
  • Four 6 oz (180ml) ramekins


  1. Preheat the oven to 325°F (160°C). Heat the oil in a frying pan over medium-low heat. Add the shallots and garlic and cook, stirring, until the shallots are golden. Stir in the tarragon and 2 tbsp of the cream.

  2. Spread equal amounts of the mixture in 4 × 6oz (180ml) ramekins, making a slight well in each portion of the shallots. Crack an egg into each dish. Divide the remaining cream among the ramekins.

  3. Mix together the Gruyére, bread crumbs, and chives, and season with pepper. Sprinkle in the ramekins. Place the ramekins on a baking sheet and bake for 10–15 minutes, or until the eggs are cooked to your liking. Serve at once.


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