Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes, cooked spinach, chard or kale, or sautéed mushrooms or leeks would make delicious a bed for the eggs.
- 2 small eggs
- 2 tbsp cream
- salt and pepper
- 1 tsp. unsalted butter, for ramekins
Preheat oven to 325° F.
For each serving, lightly butter an individual oven-proof baking dish or ramekin.
Break one or two eggs into each dish. Season with salt and pepper. Spoon 2 tablespoon cream over eggs.
Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.