Imagine a delightful French breakfast that transforms the humble egg into a gourmet experience! Eggs Baked in Ramekins with Herbs Oeufs is a dish that combines simplicity with elegance, perfect for impressing guests or treating yourself to a luxurious morning meal. With just a handful of ingredients, you can create a dish that's not only visually stunning but also packed with flavor. Ready to elevate your brunch game? Let’s dive into this easy yet sophisticated recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh herbs (thyme, chives, or parsley)
- Butter for greasing ramekins
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle of the oven for even heating.
- Generously butter the inside of two individual ramekins, making sure to coat the bottom and sides completely to prevent sticking.
- Finely chop the fresh herbs, mixing thyme, chives, or parsley to create a vibrant herb blend.
- Pour 2 tablespoons of heavy cream into the bottom of each buttered ramekin, creating a rich base for the eggs.
- Carefully crack 2 eggs into each ramekin, positioning them gently over the cream to maintain the yolk's integrity.
- Sprinkle the chopped fresh herbs evenly over the eggs, ensuring good herb distribution.
- Season with salt and freshly ground black pepper to taste, being careful not to disturb the egg yolks.
- Place the ramekins on a baking sheet to make transfer to and from the oven easier and more stable.
- Bake in the preheated oven for 12-15 minutes, watching carefully. The eggs are done when the whites are set but the yolks remain slightly runny.
- Remove from the oven and let rest for 1-2 minutes to allow the cream to settle and the eggs to finish cooking slightly.
- Serve immediately in the ramekins, accompanied by toasted crusty bread or a light salad for a complete French-style breakfast or brunch.
Tips
- Choose Quality Eggs: The fresher the eggs, the better the flavor. Look for organic or free-range eggs for the best results.
- Experiment with Herbs: Don’t hesitate to mix and match herbs! Try adding dill or tarragon for a unique twist on the classic recipe.
- Control the Cooking Time: Keep an eye on the eggs as they bake. If you prefer firmer yolks, leave them in the oven for a couple of extra minutes, but be careful not to overcook them.
- Use a Water Bath: For even gentler cooking, place the ramekins in a larger baking dish filled with hot water. This will help maintain a consistent temperature and prevent the eggs from overcooking.
- Serve with Style: For an extra touch, garnish your baked eggs with a sprinkle of extra herbs or a drizzle of olive oil before serving. Pair with crusty bread for dipping and enjoy a taste of France at home!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 1g
Protein: 14g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 425mg
