Wake up tomorrow and make this dish — easy and elegant!


Baked Eggs with Herbs and Cream

1 tablespoon butter

4 eggs

4 tablespoons Half & Half

1 1/2 tablespoons fresh chopped herbs (such as tarragon, thyme, sage, oregano)

Salt and freshly ground black pepper

1. Heat oven to 375 degrees. Place a kettle full of water on the stove and bring to a boil.

2. Place two ramekins in a large baking pan. Divide butter between ramekins. Crack 2 eggs into each ramekin, then spoon 2 tablespoons Half & Half overtop. Combine herbs, divide evenly and sprinkle over ramekins. Season each ramekin with salt and pepper to taste.

3. Arrange ramekins in a deep baking pan, then pour boiling water into pan so it comes halfway up sides of ramekins. Place pan in oven and bake until egg whites are set but creamy, about 15-18 minutes.

4. Serve over toasted English muffins.

Adapted from Baked Eggs: Comfort en Cocotte (WSJ)

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