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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Baked Eggs with Cream & Herbs Recipe

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This recipe for Baked Eggs with Cream & Herbs, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Susan Kiernan-Lewis
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon unsalted butter, softened
8 tablespoons heavy cream
8 large eggs
kosher salt and black pepper
1 tablespoon chopped fresh herbs (such as parsley and dill) toast, for serving
Directions:
Directions:
Heat oven to 425° F.

Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.

 

 

 

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