86 Ratings
  • 5 star values: 56
  • 4 star values: 22
  • 3 star values: 4
  • 1 star values: 3
  • 2 star values: 1

These delicious eggs are baked with cream, chives, and Parmesan cheese.

rd12498
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.

  • Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

Nutrition Facts

196 calories; 15.2 g total fat; 390 mg cholesterol; 183 mg sodium. 1.2 g carbohydrates; 13.6 g protein; Full Nutrition


Reviews (66)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/27/2008
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.
(54)

Most helpful critical review

Rating: 1 stars
09/05/2012
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.
(4)
86 Ratings
  • 5 star values: 56
  • 4 star values: 22
  • 3 star values: 4
  • 1 star values: 3
  • 2 star values: 1
Rating: 4 stars
09/07/2010
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.
(204)
Rating: 5 stars
04/27/2008
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.
(54)
Rating: 4 stars
02/13/2009
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.
(49)
Rating: 5 stars
05/24/2010
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.
(36)
Rating: 5 stars
04/22/2011
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??
(30)
Rating: 5 stars
03/08/2008
I make these in my muffin pan and they come out wonderful. Even the kids will eat these. Thanks
(29)
Rating: 5 stars
01/13/2010
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.
(16)
Rating: 5 stars
12/20/2007
This is one of my favorite breakfast recipes! I've made this myself for years and this is nearly identical to my own recipe (I've always used leeks instead of chives). Even my picky husband loves these!
(15)
Rating: 4 stars
02/23/2009
Extremely easy and yummy. Didn't have chives used onion instead. No ramekin used small tea cup. Turned out just fine.
(11)