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Baked Eggs with Cream and Herbs

By Caroline Cummins, from the Culinate Kitchen collection

Total Time

30 minutes

Introduction

If you’ve got ramekins, this is a quick, easy breakfast that’s attractive enough for company. Most baked-eggs recipes say to bake for just a few minutes, but I find that my eggs generally need at least 10 to 15 minutes to firm up to a nice, just-barely-medium consistency.

Ingredients

	~	Butter for the ramekins
	~	Heavy cream
	~	Fresh thyme
	~	Soft goat cheese
	~	Eggs
	~	Parmesan, for grating
	~	Salt and pepper, to taste
	~	Fresh minced parsley, for garnishing

Steps

Preheat the oven to 400 degrees. Butter the ramekins.
Pour enough cream into each ramekin to coat the bottom of each ramekin (about 1½ tablespoons each). Into each ramekin, sprinkle a bit of fresh thyme, then a tablespoon or so of soft goat cheese. Crack an egg into each ramekin, then grate some Parmesan over each egg.
Put the ramekins on a baking sheet and bake for 10 to 15 minutes, checking as you go for doneness. (The finished eggs should be bubbling around the edges, lightly browned, and just set enough that you no longer see raw egg white around the yolks.)
Serve immediately, with toast on the side and salt, pepper, and parsley for individual sprinkling. (Be sure to warn diners that the ramekins are hot!)

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