Herbed Baked Eggs in Cream
- 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 the broiler for 5 minutes and place an 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 the egg yolks).
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 the 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 <I>The Fleur-de-Lys Mansion, MO<. All rights reserved.
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