Egg Baked in Cream Recipe (2024)

Very good. Used 4" diameter ramekin with 2 eggs. Warmed the half and half a bit before pouring over eggs. Took 13 mins for a soft, barely runny egg.

Stovetop version. Heat about 1/2 inch water in a saucepan to simmer point. Add empty ramekin, and, with a spoon, smear the inside with butter. The water should reach halfway up the sides of the ramekin. Add some chopped fresh or dry herbs (I like tarragon), break an egg in, season, add ramekin to saucepan and cover the pan, reduce heat if water boils too vigorously, bake about 5-6 minutes to set the white and keep the yolk still runny. Remove ramekin carefully without burning yourself and enjoy.

Buttered a small ramekin, smeared Costco pesto in the bottom, cracked in one egg, and covered white with heavy cream about 2 T. Ready in 10 minutes at 400 in toaster oven. Tasty.

I like to saute sweet onion instead of leeks, and as they begin to caramelize, I add coarsely chopped sage and let it sizzle. Sage rules! Then I add the parsley, but no thyme. After cracking the eggs and pouring the half-and-half, I top it with snipped garden chives before baking. It's divine! I, too, made mine in the toaster oven, at 425 degrees for 8 minutes, followed by 390 degrees for 2 minutes. The result is a nice runny yolk.

A very good egg and cream do not need the herbs to get in the way of the tastes of the egg and cream. Try this with just the egg, cream, and butter and see if you don't agree. I serve warm cornmeal muffins along side.

Where's the cream?! To make it eggs in cream you can either just add a teaspoon double cream over the top - which also stops yolk drying out in oven - or do that but also add two teaspoons to ramekin before the egg.

Let the egg rest to finish desired yolk texture

This is a great way to make plain ingredients into something very special! I've made it several times now, using shallots or onions instead of the leeks...used oval-shaped ramekins with 2 eggs each....added a small pile of grated white cheddar cheese around the eggs...used plenty of cream instead of half & half...And it takes longer in my Breville toaster oven, but overall, it's absolutely wonderful! Well worth perfecting-- sublime, delicious- it's elegant comfort food.

Omg! I have been making this for 6ish months now. It is SO GOOD. I have never used the herb combo in the recipe, because the first time I made it, I improvised and love my variation. I heat a cast iron in the oven while it preheats, melt some butter in the cast iron and sprinkle pan with tons of black pepper, fresh rosemary chopped very fine, and chopped parsley. Bake a minute or two, then crack the eggs into the pan and add the cream. And I always serve it with hash brown patties! Don’t judge

Yum! Made with what was on hand, fresh parsley and rosemary. No leek. Put butter and herbs in an individual le crueset casserole dish, popped in the over for a few minutes to melt. Added two eggs, covered in cream. Baked 12 minutes, barely runny. I’m normally an over easy girl but it was still great. Will cook 10 minutes next time, and pour cream over the yoke instead of just the white. I liked the rosemary and parsley combo. Served with hash brown patties since we have no bread, so good.

Are the yolks supposed to be runny?

Reminiscent of Craig Claibourne's Baked Egg in Cream ramikins.

I like to saute sweet onion instead of leeks, and as they begin to caramelize, I add coarsely chopped sage and let it sizzle. Sage rules! Then I add the parsley, but no thyme. After cracking the eggs and pouring the half-and-half, I top it with snipped garden chives before baking. It's divine! I, too, made mine in the toaster oven, at 425 degrees for 8 minutes, followed by 390 degrees for 2 minutes. The result is a nice runny yolk.

A very good egg and cream do not need the herbs to get in the way of the tastes of the egg and cream. Try this with just the egg, cream, and butter and see if you don't agree. I serve warm cornmeal muffins along side.

Buttered a small ramekin, smeared Costco pesto in the bottom, cracked in one egg, and covered white with heavy cream about 2 T. Ready in 10 minutes at 400 in toaster oven. Tasty.

Where's the cream?! To make it eggs in cream you can either just add a teaspoon double cream over the top - which also stops yolk drying out in oven - or do that but also add two teaspoons to ramekin before the egg.

Stovetop version. Heat about 1/2 inch water in a saucepan to simmer point. Add empty ramekin, and, with a spoon, smear the inside with butter. The water should reach halfway up the sides of the ramekin. Add some chopped fresh or dry herbs (I like tarragon), break an egg in, season, add ramekin to saucepan and cover the pan, reduce heat if water boils too vigorously, bake about 5-6 minutes to set the white and keep the yolk still runny. Remove ramekin carefully without burning yourself and enjoy.

Very good. Used 4" diameter ramekin with 2 eggs. Warmed the half and half a bit before pouring over eggs. Took 13 mins for a soft, barely runny egg.