Servings: two.
These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.
Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)
Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Baked eggs are different than fried or poached-creamier texture,delicate flavor. This method turned out well for me-Thank you to the Fine Cooking cooks and Nicole for introducing me to a new way to cook eggs. I knew this recipe had to be throughly tested coming from FC.No chives on hand, but chopped scallion tops were a good substitute.I have also made a little bit of creamed spinach and placed it to the side of the finished eggs. A delicious brunch dish.
This is a wonderful recipe. Use the freshest eggs you can find and you will have a 5 star breakfast dish. Easy to do for several diners since the eggs are baked in the oven. I have used this recipe many times and it never fails to please!
Sponsored
Season 4 Extras
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…
View all Moveable Feast recipes and video extras
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review