I've had eggs baked in tomato sauce with a drizzling of heavy cream before, but this was the first time I've ever tried eggs baked in cheesy cream. I felt the richness could be cut spectacularly with some sharp beet horseradish, and this dunked with crusty toast was such a treat. I've had it a few times and can surely say it makes for a fantastic breakfast or brunch. Enjoy!
Eggs Baked in Cream with Beet Horseradish
4 tablespoons grated cheese (such as parmesan or gruyere)
1/2 cup heavy cream, divided
Salt and pepper, to taste
Chopped chives, for garnish
2 ramekins or small, individual sized baking dishes
1. Preheat oven to 350 degrees F.
2. Add 2 tablespoon of grated cheese to the bottom of each ramekin and spread it out a little. Add 1/4 cup of heavy cream to each ramekin, then crack 2 eggs into each dish over the cream. Season with salt and pepper, to taste.
3. Place the ramekins into a deep baking dish and pour hot water until it reaches halfway up the sides of the ramekins. Bake for 8-10 minutes until the eggs have cooked but are still runny (or 10-12 minutes if you prefer your eggs set. Keep a close eye as each oven is different).
4. Carefully, being sure the water doesn't spill into the ramekins, remove the baking dish out of the oven. With tongs or a dish towel, remove each ramekin out of the water. Garnish with chives and beet horseradish. Serve with toast.
All content is my own unless otherwise stated