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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 help families or individuals create heirloom cookbook treasures.

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 teaspoon salt and teaspoon pepper.

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

 

 

 

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