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Baked Eggs with Chives and Cream

Source of Recipe


Fine Cooking: Breakfast (2011)



List of Ingredients



• 2 tsp unsalted butter, softened
  
• 4 large eggs
  
• Kosher salt and freshly ground black pepper
  
• 1½ tsp chopped fresh chives
  
• 2 Tbsp heavy cream
  






Instructions



1. Position a rack in the center of the oven and heat the oven to 425° F. Butter two 6-inch gratin dishes with 1 teaspoon butter each.
   
   
2. Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 tablespoon cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges, but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute.)
   
   
3. Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately -- the eggs will continue to set.
   
   Serves 2
   
   .............
   
   Serve with:
   
   CANDIED BACON
   
   • 6 slices thick-cut bacon
   • 2 Tbsp plus 1 tsp pure maple syrup
   • 1½ Tbsp light brown sugar
   
   Position a rack in the center of the oven and heat the oven to 425° F. Arrange the bacon slices on a rimmed baking sheet. Drizzle both sides with the maple syrup and then sprinkle both sides evenly with the brown sugar. Bake until browned and crisp, 20 to 22 minutes.
   
   Serves 2