Ingredients
Egg Mixture
- 4 large eggs
- 2 tbsp heavy cream or milk
Seasoning and Garnish
- 1 tbsp butter (for greasing ramekins)
- 1 tbsp fresh herbs, chopped (parsley, chives, thyme)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the eggs evenly.
- Prepare Ramekins: Generously butter four small ramekins to prevent sticking and add richness to the finished dish.
- Add Cream: Pour 1/2 tablespoon of heavy cream or milk into each ramekin to add moisture and creaminess to the eggs.
- Crack Eggs: Carefully crack one large egg into each prepared ramekin, keeping the yolk intact for a beautiful presentation.
- Season: Sprinkle salt, pepper, and chopped fresh herbs (parsley, chives, thyme) evenly over each egg to infuse them with bright, fresh flavors.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 12–15 minutes or until the egg whites are set and yolks reach your preferred doneness.
- Serve: Remove from the oven and serve immediately while warm for the best texture and taste.
Notes
- You can add a sprinkle of grated cheese or finely chopped vegetables like spinach or bell peppers for extra flavor and nutrition.
- Baking time may vary depending on the size and depth of the ramekins; keep an eye on the eggs to avoid overcooking.
- Use fresh herbs for the best flavor and aroma.
- Heavy cream can be substituted with milk for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Gluten Free, Vegetarian
