Rating: 4.5 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Deborah Madison
Recipe by Cooking Light December 2007

Gallery

Credit: Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland

Recipe Summary test

Yield:
6 servings (serving size: 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

109 calories; calories from fat 72%; fat 8.7g; saturated fat 3.9g; mono fat 2.9g; poly fat 0.8g; protein 6.5g; carbohydrates 0.8g; fiber 0.1g; cholesterol 223mg; iron 0.9mg; sodium 380mg; calcium 32mg.
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