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Recipe details
Skillet Baked Eggs with Cream and Parmesan
Soft baked eggs with cream, Parmesan, shallot, thyme, and parsley, cooked in a small ovenproof skillet.
≈ 208 kcal/100 g · ≈ 287 kcal/serving
10 minEasyAmerican
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.
butter10 g
large eggs2 pcs
heavy cream15 ml
Parmesan, grated5 g
shallot, finely minced5 g
fresh thyme leaves0.5 g
sea salt1 g
freshly cracked black pepper0.2 g
fresh parsley, chopped1 g
Cookware and utensils
small cast-iron or ovenproof skillet
oven mitts
Directions
01
Preheat the oven to 400°F (205°C).
Products
No products at this step
Action
Preheat
Time
4 min
Temperature
400°F (205°C)
02
Heat a small ovenproof skillet over medium heat.
Products
No products at this step
Action
Heat
Time
1 min
Temperature
medium heat; no numeric temperature
03
Melt the butter in the skillet
Products
butter — 10 g
Action
Melt
Time
1 min
Temperature
medium heat; no numeric temperature
04
remove the skillet from the heat
Products
butter — 10 g
Action
Melt
Time
1 min
Temperature
medium heat; no numeric temperature
05
Crack the eggs into the skillet.
Products
large eggs — 2 pcs
Action
Crack
Time
1 min
Temperature
no heat
06
Drizzle the heavy cream over the eggs.
Products
heavy cream — 15 ml
Action
Drizzle
Time
1 min
Temperature
no heat
07
Sprinkle the Parmesan, shallot, and thyme over the eggs.