Ingredients
Egg Preparation
- 1/4 teaspoon unsalted butter
- 2 teaspoons heavy cream
- 2 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for gently baking the eggs.
- Prepare Ramekin: Grease a 6-ounce ramekin thoroughly with the unsalted butter, coating both the bottom and sides to prevent sticking and add richness.
- Add Cream and Eggs: Pour the heavy cream into the prepared ramekin, then carefully crack the two large eggs over the cream, taking care not to break the yolks for that perfect runny texture.
- Season and Garnish: Season the eggs with salt and freshly ground black pepper according to your taste. Sprinkle the minced fresh chives and the grated Parmesan cheese evenly over the eggs to add fresh flavor and a savory touch.
- Bake the Eggs: Place the ramekin on a baking sheet for stability and transfer it to the preheated oven. Bake for about 12 to 15 minutes, or until the egg whites are fully set but the yolks remain deliciously runny.
- Rest and Serve: Remove the ramekin from the oven and let the eggs rest for a couple of minutes before serving. This helps the eggs set slightly and enhances their texture.
Notes
- Use a buttered ramekin well to prevent sticking and add extra flavor.
- Watch the baking time closely to keep yolks runny; overcooking will harden them.
- Try adding herbs like thyme or tarragon for a different flavor profile.
- This dish pairs well with toasted bread or a light salad for a complete meal.
- You can substitute Parmesan with other hard cheeses like Gruyère or Pecorino for variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
