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Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins with butter.

Crack two eggs into each prepared ramekin, being careful not to break the yolks.

Divide the heavy cream evenly among the four ramekins, drizzling it over the eggs.

Sprinkle each ramekin with an equal amount of minced chives, grated Parmesan cheese, salt, and freshly ground black pepper.

Place the ramekins on a baking sheet. Carefully transfer the baking sheet to the preheated oven.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.

Carefully remove the ramekins from the oven. Serve immediately with toast or crusty bread.


Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins with butter.

Crack two eggs into each prepared ramekin, being careful not to break the yolks.

Divide the heavy cream evenly among the four ramekins, drizzling it over the eggs.

Sprinkle each ramekin with an equal amount of minced chives, grated Parmesan cheese, salt, and freshly ground black pepper.

Place the ramekins on a baking sheet. Carefully transfer the baking sheet to the preheated oven.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.

Carefully remove the ramekins from the oven. Serve immediately with toast or crusty bread.
