"These delicious eggs are baked with cream, chives, and Parmesan cheese." — rd12498
Watch video tips and tricks
salt and pepper to taste
minced fresh chives
grated Parmesan cheese
I like this recipe, but I have had some problems with this recipe in that the eggs aren't done enough or they are too tough. To solve this problem and make them perfect I first set the ramekin with the butter and cream only in simmering water. When the cream is hot, I break the eggs into it and put just a little cream on top of the eggs with the cheese. Then I place in the oven. This process helps to cook the eggs evenly and gets them just right. Hope this helps anyone who has had the same problem I've had.
I had high hopes for this recipe, but was very disappointed. Even though I baked the eggs for longer than suggested, they still came out undercooked and watery. My husband, who loves eggs, did not care for these. I will not be making this again. Sorry.
Yum! Perfect for breakfast. I am not a huge breakfast eater so I cut the recipe down even more from the one serving. I used 1 egg and 1 tablespoon of cream (well, sour cream as I don't have cream) then just sprinkled on salt, pepper, chives, and the parmesan. Didn't even measure those. Mine took longer than 12-15 min to bake--more like 20, and I had the oven on higher bc I was preheating for a bread I'm making. Otherwise, delicious and easy. A good way to make sunny side up eggs without frying. Served with pita bread and it was great. Could easily be made for a number of people using muffin tins.
This is a great recipe! I tried a variation by substituting mozzarella for the parmesan, red onion for the chives and topping it off with a thin bits of smoked salmon. Wonderful combination served with a slice of tomato.
maybe I should not be rating this since I change a lot of thing but it was out of necesity, I wanted something different with eggs for this morning and didn't have all the ingredients. I only had eggs and heavy cream, I used saute onions instead of chives and cheddar cheese instead of parmesan, I also use someone else adviced and cooked the eggs in a muffin pan one egg per cup everything elese the same and it turn out soooo god. I really liked how easy it was to make all those eggs and everyone gets to eat at the same time warm eggs. definately doing again next time using chives and parmesan.
I make these in my muffin pan and they come out wonderful. Even the kids will eat these. Thanks
Yummy, but this is what an egg coddler is for. So much easier and more energy efficient to put these ingredients into an egg coddler w/ a screw-on top, and boil to desired doneness in a pot of lightly salted water. Why did they stop making coddlers anyway??
Made it exactly and it was greatl! It was easy to make. It was a bit bland, I recommend increasing the onion and parmesan cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 137
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make spicy baked eggs for breakfast, lunch, or dinner!
Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."
Watch Chef John make scrumptious scrambled eggs with leftover lobster meat.