Baked French Eggs
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- large eggs
- 8 oz
- grated or shredded parmesan cheese
- 1/3-1/2 c
- heavy cream [depending on how many you're making]
- salt and pepper to taste
- 12 cup regular muffin/cupcake tin
1Preheat the oven to 425 degrees. Spray each muffin cup with butter flavored cooking spray. Crack an egg into each cup. You can make as many or few eggs as desired.
2Drizzle each egg with 1 teaspoon of heavy cream. If you want to lighten up or if you don't have heavy cream on hand, drizzle with melted light margarine in place of the cream. Season with salt and freshly ground pepper to your taste and sprinkle with a tablespoon of Parmesan cheese.
3Place into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for hard centers. Garnish with additional Parmesan cheese and serve immediately. Yield: 12 eggs
For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty, or fresh spinach leaves. Then crack the egg into the center and bake to your desired doneness.