A Calculated Whisk

Creative paleo and gluten-free recipes

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Baked Eggs with Parmesan and Chives

June 9, 2013 By Becky 4 Comments

 

This is the perfect breakfast!  In my opinion, baked eggs are really special.  It’s something about the texture of the whites–they turn into a perfectly smooth, savory custard.  With a rich parmesan crust and a sprinkling of chives, these baked eggs are the best I’ve ever had.

If you’ve never tried baked eggs, go fire up your oven!  I promise you won’t regret it.

Ingredients (per person):

1/2 teaspoon butter
1-2 tablespoons heavy cream
1-2 eggs
Pinch of salt
2 tablespoons freshly grated parmesan cheese
1 teaspoon chopped fresh chives

Preheat the oven to 350.  Place a half teaspoon of butter in the bottom of an individual ramekin, and place it in the oven to melt the butter.

When the butter is melted, remove the ramekin from the oven.  Add a splash of cream.  Add the eggs, being careful not to break the yolks.  Sprinkle the salt, parmesan, and chives on top.

Return the ramekin to the oven and bake for 12 minutes, or until the whites are just almost set (the eggs will continue to cook a little after they come out of the oven).  The yolks will still be runny.  Serve hot with buttered toast.

Filed Under: breakfast, recipe, uncategorized, vegetarian Tagged With: chives, eggs, five ingredients or less, parmesan

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Comments

  1. Shazzy Karim says

    October 2, 2013 at 2:38 am

    Yum! Lovin this super much.

    Reply
    • Rebecca Winkler says

      October 2, 2013 at 9:18 pm

      Thank you, Shazzy! Your comment reminded me it's probably time to make these again!

      Reply
  2. Jenny says

    June 9, 2013 at 3:02 pm

    Becky! I'm loving your blog. These eggs look DElicious :).

    Reply
    • Rebecca Winkler says

      June 9, 2013 at 3:06 pm

      Thank you, Jenny! 🙂

      Reply

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Hi, I’m Becky!

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