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Recipe details
Creamy Parmesan Baked Eggs
Creamy baked eggs with heavy cream and grated Parmesan, prepared in a buttered ramekin for breakfast or brunch.
≈ 221 kcal/100 g · ≈ 317 kcal/serving
20 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.
unsalted butter7 g
large eggs2 pcs
heavy cream30 ml
salt0.75 g
black pepper0.15 g
grated Parmesan cheese5 g
Cookware and utensils
oven
4-inch ramekin
pastry brush
grater
Directions
01
Preheat the oven.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
425°F / 220°C
02
Butter the ramekin.
Products
unsalted butter — 7 g
Action
butter
Time
1 min
Temperature
no heat
03
Crack the eggs into the ramekin.
Products
large eggs — 2 pcs
Action
crack
Time
1 min
Temperature
no heat
04
Add the heavy cream to the ramekin.
Products
heavy cream — 30 ml
Action
add
Time
1 min
Temperature
no heat
05
Season the eggs with salt and pepper.
Products
salt — 0.75 g; black pepper — 0.15 g
Action
season
Time
1 min
Temperature
no heat
06
Grate the Parmesan over the eggs.
Products
grated Parmesan cheese — 5 g
Action
grate
Time
1 min
Temperature
no heat
07
Bake the ramekin until the eggs are set.
Products
large eggs — 2 pcs; heavy cream — 30 ml; grated Parmesan cheese — 5 g
Action
bake
Time
11 min
Temperature
425°F / 220°C
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