The egg is nutritious, delicious, and due for a comeback. If you need some incentive, this dish ought to do it!
Preheat oven to 450°. Combine herbs and garlic; set aside. In a glass measuring cup, mix butter and cream. Place six 4- to 8-ounce ramekins or ovenproof cups on a baking sheet. Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin. Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven. Place each ramekin on a plate. Serve immediately with toast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 54 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 89.7mg | 3 % | |
Potassium 15.7mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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