We boil eggs, fry them, poach, scramble etc.
But how about baking them in the oven?
It was time to try it.
We stumbled across this recipe and decided to try it, or at least a version of it..
What you need:
- Eggs (obviously)
- Thickened cream although sour cream or cream cheese also works
- Parmesan (grated), you can use your regular cheese but we recommend the parmesan
- Dill or parsley flakes
- Black pepper
- A shallow ramekin that isn’t too big.
Let’s get to it.
You start by preheating the oven to 180°C. Then you put a little piece of butter and a teaspoon of the cream into the ramekin, that then goes into the oven to melt.
Once you have little bubbles in the melted butter, remove the ramekin from the oven and carefully crack the eggs into it. Don’t put too many eggs because then it will take longer to cook the whites and the reds will be stiff when it’s finally ready, we don’t like that.
Sprinkle the cheese on top of the eggs, then add most of the herbs (leave just a little bit left) and top it with freshly cracked black pepper.
Into the oven for 5-10 minutes, if you leave it longer the reds won’t be runny. When you take it out of the oven sprinkle the rest of the herbs over the eggs.
It’s so easy that it can’t go wrong.