Baked Eggs with Chives and Cream

Monday, Nov 14, 2016




Ingredients:

  • 2 tsp. unsalted butter, softened
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1-1/2 tsp. chopped fresh chives
  • 2 Tbs. heavy cream

 

Directions:

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Nutrition information (per serving): Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 6; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 290; Cholesterol (mg): 455; Fiber (g): 0;

Serves: 2

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