In continuing the egg theme, I recently made an all-time favorite: baked eggs in cream with herbs. It is simple and quick for one eater and easily ratcheted up for a larger crowd. Each person receives his or her own dish of a baked egg. No sharing, no dividing between plates.Fresh herbs like thyme, rosemary, or oregano work well in this dish as they can withstand the baking; a sprinkle of chives or parsley would be a nice touch once the eggs come out of the oven.PS: my ratio per person is 1 egg : 1 tablespoon heavy cream : 1 dish Baked Eggs + Cream + Herbs
yield: one egg per person 1 egg
1 tablespoon heavy cream or half & half
1/2 teaspoon chopped fresh thyme
Kosher salt and cracked black pepper, to taste Turn on the oven to 375 degrees.Crack the egg into a small ramekin or flat dish that is oven-proof.Pour the heavy cream over the egg and add the thyme, salt, and pepper.Place the ramekin or dish on a baking sheet for easy retrieval from the oven. The baking sheet should be placed in the middle of the oven. Watch the egg carefully as it should cook between 6-9 minutes, depending on the oven. The egg white should be set, but not too firm. Once removed from the oven, the egg will continue to cook a bit.Serve with wine, bread, and a salad.