Super simple and very delicious!

Yummy for cold mornings!!!

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, couldn't eat these. I finally microwaved the eggs and gave them to our dog. I will not be making this again. Sorry.

Family loved them! MAde just like the recipe suggested.

I've made these several times now. I use another reviewer's recommendation of using a muffin tin (just make sure to spray it with Pam first). The versatility is endless - you can experiment with combinations of cheese, herbs, and a touch of meat (e.g. chopped bacon) - and the presentation is very nice.

I made these today and they were absolutely delicious!!! I measured the cream but did everything else by adding what I thought would be good. I must say it also took my oven 20 minutes and I have a really good oven. I would make this again and for company!

Great! I switched it up a few times and it was amazing every time. Added some garlic during the cream step, used bleu cheese one time, feta another... rave reviews!

This recipe has become a standard in my house. Sometimes instead of 2 whole eggs, I use a tablespoon of heavy cream, 3 egg whites and only 1 yolk.

Yummy eggs! I had no cream or chives so had to interpret the ingredient list liberally. Used 1/2 T butter and about 2 t milk instead of the cream and baked them in my jumbo sized Fiesta mugs since I don't have ramekins. Before adding the eggs, I put the mugs in the microwave to melt the butter. Topped them off with just salt, pepper and parmesan. My eggs were freshly laid ones from the farmer's market and pretty big so they took a solid 22 minutes to bake in the oven. They turned out great- the whites were almost completely cooked and the yolks were cooked on the bottom and set on top. The whites were SO creamy! I don't know if it's because of the recipe or because the eggs were fresh. In any case, I'll definitely make this recipe again. Probably will do the milk-butter combo for the cream because I rarely have cream on hand, but I will try to add some chives next time (depends on whether they take off in my garden).

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??