Simple Baked Eggs Recipe

Ingredients

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

Preparation

Step 1

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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REVIEWS:

Very easy and rewarding recipe. I like to add finely chopped ham - just a tablespoon or so - to the bottom of the well-buttered ramekin, then the egg, the cream (I use half-and-half), a sprinkle of finely grated cheese and a good-sized pinch of thyme - heavenly!

My husband and I both love this recipe. It is so quick and easy on a weekday morning. Sometimes I cut fresh chives from my garden and add them. We pair it with a smoothie made with fat free vanilla yogurt and fresh fruit.

Very nice breakfast recipe for a quick morning or a lazy Saturday brunch. Also makes a *spectacular* presentation for egg salad. The only addition I used was an extra egg white in each and a few fresh herbs on the whites.

I followed suggestions on other reviews and decreased the cooking time. Eggs turned out perfect! My hubby enjoyed them and said they were cooked perfect ... just the way he likes them. I added a touch of cream before adding the eggs and then also put the cream on top. Ramekins heavily coated with butter and had no problem with eggs sticking to ramekin as one reviewer had. When we have a holiday brunch, I plan on cooking these for the family. Definitely a keeper!

I've been making this recipe for ages. Got it in France where they call them "oeufs cocotte." Because my recipe calls so, and I also find it easier to check cooking time, I usually put the heavy cream first (it's delicious mixed with a little paprika) and the egg on top. Also, like other posters mentioned, the cooking time is way off. 16 to 18 minutes is really about what you need (20 mins tops if you like your yolks a bit harder)

I really enjoyed this recipe! Eggs are either a hit or miss with me, no in between, but I really liked the consistency and taste of these eggs. I agree with the other raters though that you should reduce the baking time. I made only 1 egg and baked it for 19 minutes and it was between runny and hard (it was gooey), so next time I'll probably bake it for even 1 or 2 minutes less.

This is my favorite way to make eggs. It's especially nice because all of the eggs are ready at the same time and are hot. Love it!

Have been making this type of egg since the early 50's. I like to sprinkle a little Parmesan cheese on top before baking, I also use more heavy cream.

I made a similar recipe to this one from Better Homes and Gardens, except that it called for an herb on top without the cream and placed in a pan (I used glass) to cook it through. I found that recipe to be very good. I think the herb really made it taste better. And, for presentation purposes, I put some spinach on top and placed an English muffin under it. Great brunch!

Excellent and easy! If you wish to have your eggs on more over-easy side, adjust your cooking time ....I would go 4.0 minutes per egg

Delicious Recipe!!! Easy to do...could even do this on a week day!