- 6
Ingredients
- 12 large eggs
- 3/4 cup whipping cream
- Coarse kosher salt
- Black pepper
Preparation
Step 1
Preheat the oven to 350 degrees F.
Lightly grease or butter a standard 12-cup muffin tin.
Crack an egg in each cup of the muffin tin. Pour a tablespoon of cream over the top. Sprinkle coarse, kosher salt and pepper over each egg.
Bake for 12-15 minutes, depending on how soft/firm you like the egg yolk (see note). Spoon the eggs onto plates making sure to get all the yummy cream drizzled over the top and serve immediately.
Note:
Cooking time will vary based on oven, size of egg and how firm/soft you like the yolks. We are a house divided. Some like runny egg yolks, others do not. I use our backyard chicken eggs which are somewhere in between a medium and large-size egg. As pictured in the post, these eggs were cooked for 14 minutes. For runnier yolks, I bake them for right about 12 1/2 minutes.