Baked Eggs with Parmesan and Chives. Baked eggs, why haven't I ever tried them before now?
The egg whites, baked together with the cream and parmesan cheese, are creamy and have an amazing texture and flavor.
Instead of scrambled eggs, these would be such an elegant option for entertaining a group for Sunday brunch. The eggs also stay nice and warm in the individual ramekins, which is also perfect for entertaining a crowd.
I found the recipe for these eggs on the blog A Calculated Whisk. It is written by Becky, who is a first grade teacher living in Boston (one of my favorite cities). She's the owner of two adorable kitties, Cupcake and Furpaws. Her blog has the best pictorial recipe index, which made it easy to admire all of the dishes she has made, and made it really hard to choose what to make for this post!
I am so glad I was assigned Becky's blog for our Secret Recipe Club Reveal Day. Secret Recipe Club, you ask? It's a group of bloggers who bake a recipe from another member's blog once a month. Your assigned blogger is kept a secret until reveal day. Today!
Nice to meet you Becky! Thank you for introducing me to baked eggs!
Baked Eggs with Parmesan and Chives
From A Calculated Whisk
Ingredients per Serving
1/2 tsp butter
1 to 2 T heavy cream
1 to 2 eggs
pinch of salt
2 T freshly grated Parmesan cheese
1 tsp chopped fresh chives
- Preheat the oven to 350 degrees F and place individual sized ramekins on a baking sheet.
- Place the 1/2 tsp of butter in each ramekin and place the baking sheet in the oven until the butter melts.
- Remove the baking sheet from the oven and add the cream.
- Add the eggs and sprinkle the salt, cheese, and chives over the eggs.
- Place the sheet back into the oven and bake for about 12 minutes, until the whites are just barely set. The yolks will still be runny.
- I served them with toasted and buttered homemade sourdough bread. So tasty.