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Preheat your oven to 375°F (190°C). Lightly spray four individual ramekins or a small baking dish with cooking spray.

In a medium bowl, whisk together the heavy cream, melted butter, salt, and black pepper until well combined.

Divide half of the shredded sharp cheddar cheese and Monterey Jack cheese evenly among the prepared ramekins or baking dish.

Carefully crack two eggs into each ramekin, or evenly space the eggs in the baking dish. Be gentle to keep the yolks intact.

Pour the cream mixture evenly over the eggs in each ramekin or the baking dish.

Sprinkle the remaining shredded cheeses over the eggs.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny (for a soft yolk) or to your desired doneness. The cheese should be bubbly and lightly golden.

Carefully remove from the oven. Garnish with fresh chopped chives before serving. Serve immediately.


Preheat your oven to 375°F (190°C). Lightly spray four individual ramekins or a small baking dish with cooking spray.

In a medium bowl, whisk together the heavy cream, melted butter, salt, and black pepper until well combined.

Divide half of the shredded sharp cheddar cheese and Monterey Jack cheese evenly among the prepared ramekins or baking dish.

Carefully crack two eggs into each ramekin, or evenly space the eggs in the baking dish. Be gentle to keep the yolks intact.

Pour the cream mixture evenly over the eggs in each ramekin or the baking dish.

Sprinkle the remaining shredded cheeses over the eggs.

Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny (for a soft yolk) or to your desired doneness. The cheese should be bubbly and lightly golden.

Carefully remove from the oven. Garnish with fresh chopped chives before serving. Serve immediately.
