Photo: Annabelle Breakey; Styling: Dan Becker
Makes 1 serving

Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.

Step 3

Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.

Step 4

Sprinkle eggs with salt and pepper, top with chives, then cheese.

Step 5

Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.

Chef's Notes

For easier oven transfer, set dish, or dishes if making more than one serving, on a large baking pan.

Ratings & Reviews

piacere's Review

December 21, 2010
Breakfast. lunch or dinner worthy. Easy to get yolks hard or keep them soft as you choose. Yum!