Recipe by Chef JSL
Originally from Deborah Madison, Cooking Light, DECEMBER 2007 This is an easy way of making eggs in individual portions. The recipe can be easily adapted, adding additional ingredients such as herbs & bacon, etc.
Top Review by juniperwoman
Fabulous! So rich and delicious. I added some additional caloric/salty awesomeness in the form of cured Italian meat lining the bottom of each egg, and also added a sprinkling of parmesan and garlic power on top.
Another changes was that I cooked everything in a muffin tin instead of the ramekins. These were done in my convection oven after 14 minutes (set to 350).
Thank you for posting!
- 1 tablespoon butter
- 6 large eggs
- 1 teaspoon fresh ground black pepper
- 3⁄4 teaspoon salt
- 2 tablespoons whipping cream
Directions See How It's Made
- Preheat oven to 350°.
- Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.