Baked Eggs with Cream
If you love eggs but want to add variety, this recipe is a delicious and very gourmet way to prepare them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 tablespoon butter, at room temperature
- 8 eggs
- 1 1/2 tablespoons chives, chopped
- 1/4 cups whipping cream, lyncott
- 125 grams Gruyère cheese, grated
- 2 tablespoons Parmesan cheese, grated
- pepper
Preparation
15 mins
0 mins
Low
- Preheat the oven to 190 degrees (375 F). Put a kettle full of water to boil.
- Place four 3/4 cup (180 ml) souffle ramekins on a pyrex dish.
- Put a little butter in each of the molds. Then place 2 eggs in each mold.
- Sprinkle the eggs with chives and add salt and pepper. Pour the cream on top and sprinkle the gruyere and parmesan cheese over it.
- Pour the boiling water over the pyrex to cover the molds halfway. Cover with aluminum foil.
- Put in the oven for 10 minutes (until the whites are cooked but the yolks remain soft).
- Remove from the oven and serve one ramekin on each plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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