Recipe by Tish
These are great to serve guests. They are beautiful, contained and easy to clean up after! You can improvise with the ingredients to please everyone!
Top Review by PaulaG
These are wonderful and can be served so many ways. I had some leftover corn cakes from recipe #231849 and made some Recipe #304046 to top the cakes. The eggs were served on top of all for a beautiful Saturday morning brunch. I used chopped Canadian bacon, fresh chives and tarragon. After the initial 12 minutes, the temperature was bumped up to 325 degrees and the eggs cooked for an additional 10 to 15 minutes. These will be a repeat for sure.
- 2 large eggs
- 2 tablespoons cream (heavy, light, or half and half)
- 4 tablespoons chopped ham
- 1 tablespoon fresh chives, chopped
- 2 tablespoons finely grated parmesan cheese
Directions See How It's Made
- Preheat the oven to 300 degrees F.
- Butter ramekin or custard cup.
- Break egg in the ramekin add a tablespoon of cream.
- Then add any other seasonings you desire (I listed a couple above but you could add: a bit of butter, some crumbled bacon, some grated cheese).
- If you have fresh herbs, a sprinkle of parsley, chervil, or tarragon are all tasty.
- Then put the ramekins in a water bath.
- A water bath is simply a flat pan with some water in it.
- The water cushions the heat as it reaches the ramekin.
- Place the pan with ramekins in the oven.
- Cook for 12 or so minutes, then check the eggs.
- You want the whites to completely set, and the yolks to thicken but still be soft.
- If not done, check at three or four minute intervals.
- The eggs should definitely be done in 20 minutes.
- Serve in ramekins.