Baked Eggs with Chives and Cream

Baked Eggs with Chives and Cream
Photo by Scott Phillips


  • 2 tsp. unsalted butter, softened
  • 4 large eggs
  • 1-½ tsp. chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each. Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the y...

View full recipe at Fine Cooking


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