Creamy Baked Eggs

Ready to bake!

The first time I tried these eggs at my friend Amani's  home I was BLOWN away. The cream was so decadent and speckled with flavor from the herbs and garlic. The eggs were baked perfectly, and the buttery crunch from the flaky croissant I used to scoop all the sauce was pure perfection. It was an amazing meal.

 A short while later, across the country, I visited this same friend again (she's the most gracious hostess ever) and there was this dish, displayed in all its glory. Still amazing. I got the verbal rundown of ingredients, flew back to California, and instantly recreated it. I've adapted the herbs to what I usually have on hand, and the measurements have all been trial and error on my part, but I will be eternally grateful (as are all the guests who've brunched at my home and had this, as it is now a staple at my parties too) to my friend for passing this on!

I especially love the addition of lemon zest, as it really brightens the flavors of what can be a heavy meal. The garlic and herbs meld so beautifully with the cream, and while using fresh is always better, dried herbs serve their purpose just fine if need be. I can't wait for you guys to fall in love with this as I have...let me know what you think!

Serves 4 adults

Ingredients
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-1 cup heavy whipping cream
-1 teaspoon lemon zest
-1 clove garlic, minced (can substitute dried)
-1 1/2 teaspoons salt
-1/2 teaspoon ground black pepper
-1 tablespoon dried parsley (fresh is even better!)
-1 tablespoon dried chives (or use fresh green tips of green onions)
-8 large eggs
-sprinkle of salt
-1/3 cup shredded Parmesan cheese

*croissants or fresh bread for serving

Instructions
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-Preheat oven to 400 degrees farenheit
-In a 9 inch baking dish, mix together the cream, lemon zest, garlic, salt, black pepper, parsley and chives. ---Carefully crack the eggs into the baking dish, one at a time, leaving a gap of cream between them. ---Sprinkle the tops of the eggs with a little extra salt and Parmesan cheese.
-Bake on middle rack for 15-25 minutes, depending on how set you want the eggs. A quick tip to help cook the eggs is to set the oven to broil after 15 minutes. Watch it carefully so the egg yolks don't harden too much and the cheese doesn't burn.
-Serve with croissants or fresh bread.
-Enjoy!

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Try these other breakfast favorites!

Egg and Cheese Quesadillas

Eggs in a Blanket

Tisi'yeh: Garbanzo Beans and Pita Bread  in a Tahini Yogurt Sauce

Eggs in a Blanket (Baked Eggs in Toast)

This is a creative way to have sunny side up eggs on baked toast.  Usually the two are eaten together, so why not combine them into a beautiful and fun presentation (and let's not forget the most important part, EASY)?! The toasted bread is the perfect vessel to hold your soft sunny-side up egg. Switch up your standard egg routine and give this a try :) I especially love this as a quick but healthy option for on the go breakfast. I wrap each one up in a napkin and hand them out as we're rushing out the door.

The kids loved indenting the toast and making a well for the eggs. Have fun and try to make different shapes in your toast! If you use a large piece of toast you can make the shape of a heart and crack 2 eggs into it.

I'm providing the instructions to make one egg on toast, but this is easily multiplied into whatever quantity you'd like.

 Just keep one thing in mind as you cook these: low and slow! If you turn the heat up too high your toast will burn on the bottom and your egg will not set. Give yourself less than 10 minutes and watch the magic happen :)

Makes 1 serving

Ingredients
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-1 slice of toast
-1 egg
-salt and pepper

Optional garnish...get creative!
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-tomato slices
-spinach, arugula, kale
-avocado
-hot sauce

To make
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-Using anything round (I used a measuring cup), press down firmly in the middle of your toast, leaving about 1/2 diameter all around the edges. You are creating the well for your egg to cook without spilling over the toast. Press down as much as you can but be careful not to rip your toast.
-Place toast in a non-stick skillet or griddle and turn the heat on the lowest setting. Crack your egg directly in the middle of the toast. Lightly sprinkle with salt and pepper and cover with a lid.
-Let your toast cook for about 5-10 minutes, depending on how set you want your egg. For a runny egg cook closer to 6 minutes, for a firmer yolk cook about 9 minutes. Be sure to keep your heat on low to prevent burning your toast on the bottom.
-Remove baked egg and toast from skillet and enjoy!

I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations  :)

Looking for more easy egg inspiration? Try my egg and cheese quesadillas, they're a favorite around here!