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Cheesy Baked Eggs with Cream

Cheesy Baked Eggs with Cream

Cheesy Baked Eggs with Cream

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Oven
2
Ramekins or small baking dishes
3
Baking sheet
4
Measuring cups
5
Measuring spoons
6
Oven mitts or potholders

Ingredients

Dairy

  • 1
    0.25 cup Heavy Cream
  • 2
    0.5 cup Shredded Cheddar Cheese

Protein

  • 1
    2 Large Eggs

Seasoning

  • 1
    0.25 teaspoon Salt
  • 2
    0.125 teaspoon Black Pepper

Garnish

  • 1
    1 sprig Fresh Chives

Directions

1

Preheat Oven

Preheat your oven to 375°F (190°C). This ensures even cooking of the eggs. If you don’t have an oven, you can use a toaster oven or a small grill.

2

Prepare Ramekins

Carefully grease two small ramekins or oven-safe dishes with a bit of butter or cooking spray. This will prevent the eggs from sticking. If you don’t have ramekins, you can use a muffin tin or small baking dishes.

3

Add Cream

Pour 2 tablespoons of heavy cream into the bottom of each ramekin. The cream will create a silky, rich base for the eggs. If you don’t have heavy cream, milk can be used but the texture will be less rich. Be cautious, cream can spill easily if you are not careful.

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4

Add Eggs

Crack one egg into each ramekin on top of the cream. Make sure not to break the yolks. If an egg breaks, just try to keep it contained in the ramekin. Be careful not to get eggshell in the ramekins.

5

Add Cheese

Sprinkle half of the shredded cheddar cheese over the eggs in each ramekin. The cheese will melt beautifully and add a savory flavor. Use a good quality cheese for best results.

6

Season Eggs

Season the eggs with a pinch of salt and black pepper. This enhances the flavor of the dish. Be careful not to over-season it, taste it after cooking to see if you need more.

7

Prepare Baking Sheet

Place the ramekins on a baking sheet. This makes it easier to transfer them to and from the oven. If you don't have a baking sheet, you can also put them directly on the oven rack.

8

Bake Eggs

Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. Watch closely to make sure that they do not overcook. Since ovens vary, keep an eye on the eggs.

9

Cool and Garnish

Remove the baking sheet from the oven. Use oven mitts or potholders, as the ramekins will be hot. Place them on a heat-safe surface and let cool for a minute before garnishing.

10

Serve

Garnish each ramekin with fresh chives for added flavor and presentation. Serve immediately and enjoy your warm, cheesy baked eggs. Be cautious when handling hot items.

Recipe Tips

  • For a richer flavor, use a blend of cheeses like Gruyere and Parmesan.
  • Add a pinch of red pepper flakes for a spicy kick.
  • If you prefer a firmer yolk, bake the eggs for a few minutes longer.
  • Use room-temperature eggs for faster and more even cooking.
  • Store leftover eggs in the fridge in an airtight container and consume within 2 days. Reheat gently in an oven or microwave.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

3g

Protein

15g

Fat

30g

Fiber

0g

Sugar

1g

Sat. Fat

18g

Sodium

400mg

Trans Fat

0.5g

Cholesterol

400mg

Potassium

100mg

Vitamin A

200%

Vitamin C

1%

Calcium

200%

Iron

1%

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