Simple Baked Eggs

Simple Baked EggsRecipe
Beau Gustafson; Melanie J. Clarke
This is the easiest way to prepare and serve several individual portions.


6 servings (serving size: 1 egg)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Caloriesfromfat 72 %
Fat 8.7 g
Satfat 3.9 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 6.5 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 223 mg
Iron 0.9 mg
Sodium 380 mg
Calcium 32 mg


1 tablespoon butter
6 large eggs
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream


Preheat oven to 350°.

Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.


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