My Recipe Box

Baked Eggs with Chives and Cream

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Serves two.

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

  • 2 tsp. unsalted butter, softened
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1-1/2 tsp. chopped fresh chives
  • 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

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.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 9; Protein (g): protein g 13; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 455; Fiber (g): fiber g 0;

Photo: Scott Phillips

Baked eggs are different than fried or poached-creamier texture,delicate flavor. This method turned out well for me-I had to use two different shaped square dishes-one was a little more done than the other-so surface area does make a difference in the timing. No chives on hand, but chopped scallion tops were a good substitute.

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!

So simple and delicious. Not overly rich. A dish that stands on the integrity of the ingredients. The eggs came out perfectly cooked as well.

I've done eggs this way for years. To make it 5-star, I add some small cubes of Brie or Provolone, a sprinkle of lemon pepper, a little freshly-ground Himalayan crystal salt, a teaspoon or so of lemon juice and a few shots of Tabasco sauce. Brings the flavour to a whole new level!

I thought these eggs were delicious; however, I haven't figured out how to keep the yolk runny and not have the whites undercooked. I cooked the eggs in a large ramekin, so perhaps the dish I used?

My first attempt on this one. I over-cooked mine just a little. No problem, I'll cut back on the baking time a little next time. My chives in our garden are gone due to the drought, so I substituted a little granulated onion. This worked fine but the chives would be better. Other changes I tried: Instead of butter, I "greased" the dish with some mascarpone. When I switched the oven to broil, I threw in a few pieces of diced Brie. I'd recommend both of these for a little variation.

Very simple and tasty.

Chives with eggs is a great addition, but the dish overall doesn't give the control with doneness that a skillet will. See my whole review as well as a non-studio picture of this dish at http://themomchef.blogspot.com/2010/02/baked-eggs-with-chives-and-cream.html

Good. Not great and it didn't change my life, but good and I will for sure make it again. I baked for 6 minutes and broiled for 2 and the white still had some runny to it. However, overall it was a really nice change of a way to cook eggs. I didn't have any cream and instead used whole milk. I suspect that it would be much richer with cream, obviously. Also, I sprinkled thyme in lieu of chives as I hadn't planned on making this when I got up this morning.

l love these eggs! I've made them every Sunday since. I'm not sure if it's my oven but I bake them for 6 minutes then 2 minutes on broil. It come out a bit runny in the center the I don't mind.

Tried these on whim. Love fried eggs but hate the mess of stovetop skillets and flipping. These were super easy and no mess to clean up! My gratin dish was a little smaller than the recipe called for so the eggs took another minute or two to start to bubble around the edges. The whites were nice and thick since the eggs didn't have a chance to spread out like they do in a skillet. Will never fry another egg!

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