Baked Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 304
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 350
- Sodium
- 377
- Total: 19 min
- Prep: 10 min
- Cook: 9 min
Ingredients
1 teaspoon vegetable oil
1 small shallot, thinly sliced
8 fresh eggs, at room temperature
1 plum tomato, seeded and finely diced
1 tablespoon butter
1/3 cup 35-percent whipping cream
Salt and freshly ground black pepper
1/2 bunch fresh chives, finely sliced
4 slices toast
Directions
- Preheat the oven to 350 degrees F.
- Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
- Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.