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Herbed Baked Eggs in Cream

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Rating: 5   Reviews: 1 See Reviews
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  4 servings
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Fines herbs
kosher salt
4-8 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
Toasted bread
Preheat broiler for 5 minutes and place oven rack 6 inches below the heat.

Crack 3 eggs into each of 4 small bowls or coffee cups and set aside (do not break egg yolks). Make sure you do this first.

Place 4 individual gratin dishes on a baking sheet. Place 2 tablespoons of cream and 1/2 tablespoon butter in each dish and place under the broiler for 3 minutes, until hot and bubbly. Quickly but carefully pour 3 eggs into each gratin dish and sprinkle each with herbs, salt, pepper and 1-2 tablespoons Parmesan cheese. Place back under the broiler for 5-6 minutes, until the whites of the eggs are almost cooked. Allow to set for 60 seconds then serve with toasted bread.

If three eggs are too much for your guests, use smaller gratin or rarebit dishes and add two eggs per serving. Reduce cooking time 1 minute.

Recipe reprinted by permission of The Fleur-de-Lys Mansion, MO. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Audrey Reviewed: 12/27/2011
a new christmas tradition!!
this recipe was SO incredibly delicious, and easy enough to make any time of year! i served it with warm rosemary toast.. it was stellar! everyone was impressed and delighted with this recipe. thanks!
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