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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Eggs with Cream & Herbs Recipe

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This recipe for Baked Eggs with Cream & Herbs 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!
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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