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Recipe details
Layered Cream and Onion Egg Bake
A layered baked egg custard with softened onion and cream, sliced into thick savory pieces.
≈ 151 kcal/100 g · ≈ 380 kcal/serving
42 minMediumOther
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
yellow onion, thinly sliced100 g
heavy cream45 ml
cooking oil5 ml
salt1.5 g
ground black pepper0.3 g
Cookware and utensils
8-inch ovenproof baking dish
sauté pan
mixing bowl
whisk
spatula
Directions
01
Heat the oil in the sauté pan over medium-low heat.
Products
cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-low heat
02
Cook the onion until translucent and lightly golden.
Products
yellow onion, thinly sliced — 100 g
Action
Cook
Time
12 min
Temperature
Medium-low heat
03
Whisk the eggs, cream, salt, and pepper in the bowl.
Products
large eggs — 100 g; heavy cream — 45 ml; salt — 1.5 g; ground black pepper — 0.3 g
Action
Whisk
Time
2 min
Temperature
Room temperature
04
Heat the oven to 350°F/175°C.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
350°F/175°C
05
Layer half the egg mixture and half the onion in the baking dish
Products
large eggs — 100 g; heavy cream — 45 ml; yellow onion, thinly sliced — 100 g
Action
Layer
Time
2 min
Temperature
Room temperature
06
repeat the layers
Products
large eggs — 100 g; heavy cream — 45 ml; yellow onion, thinly sliced — 100 g
Action
Layer
Time
2 min
Temperature
Room temperature
07
Bake until the layers are firm and the center reaches 160°F/71°C.
Products
large eggs — 100 g
Action
Bake
Time
15 min
Temperature
350°F/175°C; center 160°F/71°C
08
Slice the bake into thick pieces.
Products
No products at this step
Action
Slice
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available