Baked Eggs in Cream
A simple and satisfying dish
Preparation Time - Text10 mins, plus additional time for cooling
Cooking Time25 min
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free, Vegetarian
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
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.
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.
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.
2008 Dorling Kindersley