Ingredients with Measurements:
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Special equipment needed:
- Four ramekins or oven-safe dishes
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease the ramekins with butter and place them on a baking sheet.
3. Crack one egg into each ramekin.
4. Pour 1 tablespoon of heavy cream over each egg.
5. Sprinkle 1 tablespoon of grated Parmesan cheese over each egg.
6. Season with salt and pepper to taste.
7. Bake the eggs for 12-15 minutes, or until the whites are set and the yolks are still runny.
8. Remove the eggs from the oven and let them cool for a few minutes.
9. Garnish with fresh herbs, if desired.
Time:
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 15g
Protein per serving: 9g
Carbohydrates per serving: 1g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 250mg
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used instead.
- Parmesan cheese: Any hard cheese, such as cheddar or Gouda, can be used instead.
Variations:
- Add cooked bacon, ham, or sausage to the ramekins before adding the eggs.
- Top the eggs with chopped tomatoes, onions, or bell peppers before baking.
- Use different herbs, such as thyme, rosemary, or chives, for garnish.
Tips and tricks:
- Make sure the ramekins are greased well to prevent the eggs from sticking.
- Use fresh eggs for the best results.
- Don't overcook the eggs, as the yolks should be runny.
Storage instructions:
Baked eggs are best served immediately, but they can be stored in the refrigerator for up to 2 days.
Reheating instructions:
To reheat baked eggs, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the baked eggs in the ramekins on a plate, or remove them from the ramekins and place them on a bed of greens.
Garnishes:
Fresh herbs, such as parsley or basil, can be used for garnish.
Pairings:
Baked eggs can be served with toast, croissants, or bagels.
Suggested side dishes:
Fresh fruit, roasted potatoes, or sautéed spinach make great side dishes for baked eggs.
Troubleshooting advice:
- If the eggs are overcooked, the yolks will be solid instead of runny.
- If the eggs are undercooked, the whites will be runny instead of set.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to prevent foodborne illness.
Food history:
Baked eggs have been a popular breakfast dish for centuries, and variations can be found in many different cultures.
Flavor profiles:
Baked eggs are rich and creamy, with a savory flavor from the Parmesan cheese.
Serving suggestions:
Baked eggs are a great breakfast or brunch dish, and can be served with a variety of sides and garnishes.
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