Creamy Parmesan Baked Eggs

Nothing screams hearty breakfast or brunch quite like Creamy Parmesan Baked Eggs. These delightful little custards of breakfast goodness are perfect for those lavish holiday mornings, laid-back weekend brunches, or even a fancy breakfast-for-dinner affair. Imagine breaking into a ramekin filled with a shiny golden yolk, runny and rich, enveloped in a creamy Parmesan cheese sauce and topped with a smattering of fresh herbs. It’s sheer bliss, my foodie friends! You’re gonna absolutely adore these stunners. They are simple yet plush, comforting yet elegant. Just perfect!

These custardy eggs are super easy to make, which is always a bonus. We are talking humble ingredients elevated to a divine level.Result? Pure breakfast glory! Not to mention, they are incredibly filling and satisfying, making them perfect for a leisurely start to your day.

• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes
• Servings: 4
• Yield: 4 Ramekins

Now, let’s dive into the recipe, shall we?

Ingredients & Equipment You’ll Need

• 4 Large Eggs
• 1 Cup Heavy Cream
• 1/2 Cup Grated Parmesan Cheese
• 2 Tablespoons Unsalted Butter
• Fresh Herbs (such as chives or parsley) for topping
• Salt and Pepper to taste

You’ll also need 4 small ramekins or similar oven-safe dishes.

The eggs are obviously the superstar of this recipe, while the rich and velvety heavy cream provides the comfort and creaminess. The Parmesan cheese not only offers a sharp, tantalizing punch but also forms a beautiful melty, golden crust on the top. Finally, the fresh herbs give a pop of freshness and color, while salt and pepper ground the taste.

How To Make Creamy Parmesan Baked Eggs

1. Start by preheating your oven to 375��F (190��C). This allows the eggs to cook evenly and thoroughly.
2. Butter your ramekins or dishes. This prevents the eggs from sticking to the sides and makes them easier to eat. Then divide the cream and cheese equally among the dishes.
3. Crack an egg into each ramekin, being careful not to break the yolk. The yolk gives the creamy, runny goodness that makes this dish truly special.
4. Place the ramekins on a baking tray and slide them into the oven. Bake for about 15 minutes, until the whites are set but the yolks are still slightly runny.
5. Remove from the oven, season with salt and pepper and sprinkle with fresh herbs to taste. Serve hot with a side of warm crusty bread for dipping.

Tips For The Best Results

• Use fresh, high-quality eggs for the best taste and texture.
• Watch the time closely; overcooked eggs can become rubbery and lose their creamy appeal.
• If you’re using dried herbs, be sure to add them before baking.

Storage Tips

• You can store leftovers in the refrigerator, tightly sealed, for up to two days.
• Reheat gently in the oven or microwave, making sure not to overcook.

Frequently Asked Questions

Q: Can I use other types of cheese?

A: While Parmesan is ideal due to its melting quality and sharp taste, other cheeses such as cheddar or Gruy��re would work well too.

Q: Can I add any other ingredients to these baked eggs?

A: Absolutely! Feel free to add cooked bacon bits, ham, roasted vegetables, or anything else you’d like.

Q: Can I make this dish ahead of time?

A: Unfortunately, this dish is best served right after it���s cooked. However, you can prep your ramekins with the cream and cheese a day in advance.

Q: Are they gluten-free?

A: Yes, this recipe is naturally gluten-free.

Q: Can this recipe be doubled?

A: Yes, it can be easily doubled or even tripled, just be sure to use an oven-safe dish that’s large enough to contain the ingredients.

Nutritional Facts of Creamy Parmesan Baked Eggs

Calories: 356.8

Protein: 13.6g

Fat: 32.6g

Carbohydrates: 2.6g

There you have it, folks! Creamy Parmesan Baked Eggs is an egg-cellent choice for a leisurely and indulgent breakfast or brunch. So whip out those ramekins and get cracking. Happy eating!