Simple Baked Eggs

Beau Gustafson; Melanie J. Clarke

This is the easiest way to prepare and serve several individual portions.

Yield: 6 servings (serving size: 1 egg)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 72%
  • Fat: 8.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.5g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 223mg
  • Iron: 0.9mg
  • Sodium: 380mg
  • Calcium: 32mg

Ingredients

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

Preparation

  1. Preheat oven to 350°.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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