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Little Beauty Baked Eggs

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"Baked eggs are the prettiest little things you ever served that require almost no work from you. Preheat your ramekins in a hot oven with butter and cream, crack in your eggs, and in 15 minutes you've got breakfast. Serve with a hearty salad and crusty bread."

List of Ingredients

â—¦ â…“ cup cream or half-and-half, plus more for drizzling
â—¦ 3 tablespoons unsalted butter
â—¦ 6 fresh whole farm-fresh or organic eggs
â—¦ Sea salt
â—¦ Freshly ground black pepper
â—¦ 1 small handful chopped mixed fresh herbs such as basil, dill, chives, or parsley


Recipe

Preheat the oven to 350° F.

Arrange six 4-ounce ramekins in a 9-by-13-inch roasting pan. Fill each ramekin with 1 tablespoon of the cream and ½ tablespoon butter. Transfer to the oven to heat the ramekins and melt the butter, about 5 minutes.

Remove the roasting pan from the oven and crack an egg into each ramekin. Sprinkle each with salt and pepper to season.

Fill the roasting pan with warm water that comes about halfway up the sides of the ramekins; return the pan to the oven. Bake until the eggs are just set around the outside but the yolks are still soft and slightly runny, about 15 minutes. Remove the pan from the oven and set aside; the eggs will continue cooking slightly in the hot ramekins so err on the side of runny.

Drizzle the eggs with a touch of cream and sprinkle with fresh herbs. Serve immediately.

Serves 6