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Baked Eggs with Cream and Chives

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"Chives and eggs have to be among the most perfect ingredient combos we grow here on the homestead. Eggs fresh from the coop and chives plucked from the herb garden outside the front door elevate this homey dish to a farm-fresh masterpiece. It's one of our early-summer staples when the hens have resumed their heavy laying and the wire basket on my countertop is overflowing with speckled brown eggs."

List of Ingredients

â—¦ 3 tablespoons heavy cream
â—¦ 1 tablespoon unsalted butter
â—¦ 8 large eggs
â—¦ 3 cloves garlic, minced
â—¦ 2 tablespoons minced fresh parsley
â—¦ 2 tablespoons minced fresh chives
â—¦ ¼ teaspoon fine sea salt
â—¦ â…› teaspoon freshly ground black pepper


Recipe

Preheat the oven to 425° F.

Place the cream and butter in a 9 x 13-inch baking dish and heat in the oven for 5 minutes to melt the butter. Crack the eggs directly into the hot pan. (Be careful not to break the yolks!)

Combine the garlic, parsley, chives, salt, and pepper and sprinkle evenly over the eggs. Bake for 5 minutes, then switch the oven to broil and broil for 2 minutes, or until the whites are set but the yolks are still slightly runny. Serve with a bit of crusty bread (such as leftover Crusty Dutch Oven Bread) or toast to sop up the yolk.

Serves 4