The second petit plaisir which I am excited to share with you will satiate your morning taste buds and impress your overnight guests. And the best part, there is minimal prep.
The only kitchen dish you will need are ramekins which I have discovered as of last year when I gave my kitchen a facelift are a multi-functioning dish. I use ramekins for snacks, keeping my portions in check, serving dessert and mixing small dips and sauces. I also like to use them to organize my stovetop with salt and pepper. Needless to say, if you don’t have a set of ramekins, it will be a frugal investment (here are a few classic sizes to choose from).
Simply grab your ingredients, drop the cream and eggs into each serving size ramekin (don’t mix!), top with salt and pepper and wait ten minutes while they cook. The presentation is simple and chic, and you don’t have to dish anyone up. Be sure to pick up fresh artisan bread from your local bakery, as that will finish the meal perfectly. Bon appétit!
Baked Eggs with Cream and Herbs
- 4 eggs
- 4 tablespoons heavy cream
- kosher salt and black pepper
- 1 tablespoon unsalted butter
- 2 tablespoon fresh herbs (chives, dill or parsley)
- 2 slices fresh artisan bread toast
- Pre-heat oven to 425 degrees
- Coat 2 ramekins with butter
- Place 2 tablespoons of cream in each ramekin
- Crack two eggs into each ramekin, followed with a dash of salt and pepper.
- Bake for 10-12 minutes, until the egg whites are set (this will keep the yolk runny and delicious).
- Sprinkle the herbs on top and serve with toast.
- Find the perfect size ramekin here.
~Previous Petit Plaisirs from the Archives:
~No. 1 – French Women Don’t Get Facelifts
14 thoughts on “Baked Eggs with Cream and Herbs”
I just made a variation of this. I didn’t have cream in the house but I did have hollandaise sauce. Scrumptious thank you!
Hollandaise sauce sounds like a delicious alternative. Thanks for sharing!
Making this now! I love when I see something I can make, and have everything needed to make it. Love your blog!
Thanks for stopping by! Enjoy!
Enjoyed this for my breakfast this morning! My only concern was the amount of salt. Other than that, I will continue to enjoy and try some with hollandaise souce as suggested above!!!
Thanks for the observation on the salt. The 1/2 teaspoon should be the total for all servings. I’ve adjusted the recipe to reflect a dash of salt instead.
This looks delicious and so easy! Making it for breakfast tomorrow morning! Thanks for sharing!
I usually make this with marinara sauce instead of cream. It’s quick easy and delicious. I sometimes serve it with crepes.
Yum! I’m making these for Mr. Wonderful this weekend!! Thank you 🙂
These baked eggs look delicious! I know what I’m having for brunch tomorrow.
Off to pin the recipe!
Great idea! thank you!!! Valentines breakfast!!!!
So in my search for all things French, I came across your blog, only to find this breakfast recipe, which reminds me of a breakfast my wife and I had last week at an inn in Camden, Maine. First baked egg I’ve ever eaten and loved it!! Nice blog. Will be ordering your book for my wife (and me! Hee hee!).
Camden, Maine. Sounds like a lovely, quiet place to get away. 🙂 Thanks for stopping by the blog and happy eating! It truly is a simple recipe. 🙂