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.
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This was such a hit for Sunday brunch that we ended up having it for dinner a few days later. Something tells me I'm going to go through a lot more eggs now. Many thanks for a quick, delicious meal idea.
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!
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