Creamy Baked Eggs
Creamy Baked Eggs
Ingredients
- 4 eggs
- 50 ml cooking cream
- 4 tablespoons cream cheese
- 1 tablespoon butter, softened
- 100 g protein of choice, such as lapcheong or cooked pork sausage, diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- as needed hot water
- as needed bread, for serving
Instructions
- 1
Preheat your oven to 180°C. Prepare a baking tray large enough to hold your oven-safe bowls.
⏱️ 5 min•🌡️ 180
- 2
Lightly brush the inside of two oven-safe bowls with softened butter. These bowls will each hold two eggs.
⏱️ 2 min
- 3
Carefully crack two eggs into each buttered bowl.
⏱️ 1 min
- 4
Divide the cooking cream evenly between the two bowls, pouring it around the eggs.
⏱️ 1 min
- 5
Spoon 2 tablespoons of cream cheese into each bowl, placing it next to the eggs.
⏱️ 1 min
- 6
Distribute your diced protein of choice (lapcheong or cooked pork sausage) evenly into each bowl.
⏱️ 2 min
- 7
Season the contents of each bowl with salt and freshly ground black pepper to your liking.
⏱️ 1 min
- 8
Place the filled oven-safe bowls into the larger baking tray. Carefully pour hot water into the baking tray, ensuring it comes about halfway up the sides of the smaller bowls. This creates a bain-marie (water bath) which helps the eggs cook gently and evenly.
⏱️ 2 min
- 9
Carefully transfer the baking tray with the bowls into the preheated oven. Bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny and creamy. Cooking time may vary depending on your oven and desired yolk consistency.
⏱️ 20 min•🌡️ 180
- 10
Once cooked, carefully remove the baking tray from the oven and then lift the bowls out of the hot water. Serve immediately with your favorite bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Eggs
- 4 eggs
- 50 ml cooking cream
- 4 tablespoons cream cheese
- 1 tablespoon butter, softened
- 100 g protein of choice, such as lapcheong or cooked pork sausage, diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- as needed hot water
- as needed bread, for serving
Instructions
- 1
Preheat your oven to 180°C. Prepare a baking tray large enough to hold your oven-safe bowls.
⏱️ 5 min•🌡️ 180 - 2
Lightly brush the inside of two oven-safe bowls with softened butter. These bowls will each hold two eggs.
⏱️ 2 min - 3
Carefully crack two eggs into each buttered bowl.
⏱️ 1 min - 4
Divide the cooking cream evenly between the two bowls, pouring it around the eggs.
⏱️ 1 min - 5
Spoon 2 tablespoons of cream cheese into each bowl, placing it next to the eggs.
⏱️ 1 min - 6
Distribute your diced protein of choice (lapcheong or cooked pork sausage) evenly into each bowl.
⏱️ 2 min - 7
Season the contents of each bowl with salt and freshly ground black pepper to your liking.
⏱️ 1 min - 8
Place the filled oven-safe bowls into the larger baking tray. Carefully pour hot water into the baking tray, ensuring it comes about halfway up the sides of the smaller bowls. This creates a bain-marie (water bath) which helps the eggs cook gently and evenly.
⏱️ 2 min - 9
Carefully transfer the baking tray with the bowls into the preheated oven. Bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny and creamy. Cooking time may vary depending on your oven and desired yolk consistency.
⏱️ 20 min•🌡️ 180 - 10
Once cooked, carefully remove the baking tray from the oven and then lift the bowls out of the hot water. Serve immediately with your favorite bread for dipping.
⏱️ 5 min