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Preheat your oven to 180°C. Prepare a baking tray large enough to hold your oven-safe bowls.

Lightly brush the inside of two oven-safe bowls with softened butter. These bowls will each hold two eggs.

Carefully crack two eggs into each buttered bowl.

Divide the cooking cream evenly between the two bowls, pouring it around the eggs.

Spoon 2 tablespoons of cream cheese into each bowl, placing it next to the eggs.

Distribute your diced protein of choice (lapcheong or cooked pork sausage) evenly into each bowl.

Season the contents of each bowl with salt and freshly ground black pepper to your liking.

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.

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.

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.


Preheat your oven to 180°C. Prepare a baking tray large enough to hold your oven-safe bowls.

Lightly brush the inside of two oven-safe bowls with softened butter. These bowls will each hold two eggs.

Carefully crack two eggs into each buttered bowl.

Divide the cooking cream evenly between the two bowls, pouring it around the eggs.

Spoon 2 tablespoons of cream cheese into each bowl, placing it next to the eggs.

Distribute your diced protein of choice (lapcheong or cooked pork sausage) evenly into each bowl.

Season the contents of each bowl with salt and freshly ground black pepper to your liking.

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.

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.

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.
