Baked Eggs in Cream Recipe

Name: Baked Eggs in Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 small shallots, finely chopped; 2 garlic cloves, minced (optional); 1 tbsp chopped tarragon; 3/4 cup heavy cream or creme fraiche; 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

Servings: persons

2 tbsp olive oil
4 small shallots, finely chopped
2 garlic cloves, minced (optional)
1 tbsp chopped tarragon
3/4 cup heavy cream or creme fraiche
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 325F (160C).
2
Heat the oil in a frying pan over medium-low heat.
3
Add the shallots and garlic and cook, stirring, until the shallots are golden.
4
Stir in the tarragon and 2 tbsp of the cream.
5
Spread equal amounts of the mixture in 4 x 6oz (180ml) ramekins, making a slight well in each portion of the shallots.
6
Crack an egg into each dish.
7
Divide the remaining cream among the ramekins.
8
Mix together the Gruyere, bread crumbs, and chives, and season with pepper.
9
Sprinkle in the ramekins.
10
Place the ramekins on a baking sheet and bake for 1015 minutes, or until the eggs are cooked to your liking.
11
Serve at once.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp olive oil, 4 small shallots, finely chopped, 2 garlic cloves, minced (optional), 1 tbsp chopped tarragon, and more.

Yes, Baked Eggs in Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs in Cream

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