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Baked French Eggs

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12 large eggs or desired amount
8 oz grated or shredded Parmesan cheese
1/2 cup heavy cream more or less depending on how many eggs being prepared
salt and black pepper to taste
Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray.
Crack an egg into each cup.
Drizzle each egg with 1-2 tsp of heavy cream.
 A drizzle of melted butter will work, too.
Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers.
 Garnish with additional Parmesan cheese and serve immediately.
See also  Chicken Lombardy

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