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Recipe details
Jachnun-Style Creamy Egg Breakfast Bake
A small, slow-baked, richly set egg dish inspired by the tender, rolled texture associated with jachnun breakfasts in Israel.
≈ 187 kcal/100 g · ≈ 246 kcal/serving
45 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs100 g
heavy cream30 g
salt1 g
black pepper0.2 g
Cookware and utensils
small ovenproof ramekin
mixing bowl
whisk
baking tray
Directions
01
Preheat the oven to 160°C / 325°F.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
160°C / 325°F
02
Whisk the eggs, cream, salt, and pepper until smooth.
Products
large eggs — 100 g; heavy cream — 30 g; salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
room temperature
03
Pour the mixture into the ramekin.
Products
large eggs — 100 g; heavy cream — 30 g
Action
Pour
Time
1 min
Temperature
room temperature
04
Place the ramekin on the baking tray.
Products
No products at this step
Action
Place
Time
1 min
Temperature
room temperature
05
Bake until gently puffed and the center reaches 74°C / 165°F.
Products
large eggs — 100 g; heavy cream — 30 g
Action
Bake
Time
28 min
Temperature
160°C / 325°F; 74°C / 165°F internal temperature
06
Rest the bake for five minutes before serving.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
