Creamy Baked Eggs with Herbs and Bacon

Southern Living
Creamy Baked Eggs with Herbs and Bacon Recipe

Photo: Hector Sanchez Styling: Caroline M. Cunningham

Serve with toasted bread and a leafy green side salad.

Serves 4 (serving size: 2 eggs, about 1/4 cup sauce)


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1/2 cup heavy whipping cream
2 tablespoons thinly sliced chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 large eggs
4 cooked bacon slices, crumbled (about 1/2 cup)


Active: 15 Minutes
Total: 20 Minutes

1. Preheat oven to 425°F. Stir together first 6 ingredients in a large, ovenproof skillet. Bring to a simmer over medium-low. Break eggs into cream mixture; do not stir.

2. Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes. Sprinkle with bacon, and serve immediately.

Created date

February 2016