Breakfast
Baked Eggs in Cream
Makes 4 servings
Baked Eggs in Cream
Makes 4 servings
A classic French dish, simplified by the Cuisinart® steamer.
Nutritional information per servingCalories 200 (81% from fat) / carb. 1g / pro. 8g / fat 17g / sat. fat 10g / chol. 233mg / sod. 277mg / calc. 97mg / fiber 0g
Ingredients
- ½ cup heavy cream
- 4 large eggs
- Kosher salt
- Cayenne pepper
- Freshly ground nutmeg
- ¼ cup shredded Manchego cheese
- 1 small green onion, thinly sliced
- Crusty bread for serving, optional
Preparation
- Put heavy cream into a small saucepan set over medium heat. Reduce by half, stirring constantly. Cool to room temperature.
- Crack 1 egg into one, 4-ounce ramekin. Repeat with remaining eggs. Sprinkle each egg with a small pinch of salt.
- Put 1 tablespoon of the reduced heavy cream on top of the egg in each ramekin. Sprinkle each with a small pinch of cayenne, freshly ground nutmeg, 1 tablespoon of the shredded cheese and an even amount of scallion.
- Cover each ramekin with a piece of aluminum foil. Put the 4 ramekins on the tray inside the steamer. Secure lid.
- Select Manual, set timer for 12 minutes and press Start. Once timer expires, remove lid and let ramekins rest on the tray inside the steamer for 1 minute.
- Remove foil and serve immediately, with a slice of crusty bread
if desired.
