Creamy Baked Eggs Recipes

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Steps:

• Make sauce first. Can be made in the microwave if you wish.
• Melt 2 tablespoons butter in saucepan and add the flour.
• Whisk together till smooth, and fry gently for a few minutes which will remove the raw taste of the flour. Do not brown the roux.
• Add the milk while whisking to avoid lumps, and cook the mixture till thickened. This will make a thin sauce.
• Off heat, add the grated cheese, and whisk till it melts.
• Add salt and pepper to taste.
• Beat the eggs in a bowl to combine.
• Saute the green onion in 2 tablespoons butter to soften.
• Add beaten eggs and bacon.
• Fry-scramble, and remove from pan while they are still quite soft (nearly set), and combine with the sauce.
• Stir together, and place in a buttered 11x7 inch baking dish.
• Butter the bread.
• Whirl in a food processor to make buttered crumbs.
• Sprinkle on top of the sauced eggs.
• Can refrigerate, covered, overnight for baking the next morning.
• Bake, uncovered, at 350°F for 20 minutes, till set, and crumbs are toasted.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
• Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
• Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
• Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Steps:

• Preheat the oven to 325 degrees.
• Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
• Sprinkle parmesan cheese on top, and then salt and pepper.
• Pour two tablespoons of cream over the egg mixture in each ramekin.
• Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
• Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.