Simple Baked Eggs by
Source: Cooking Light
Ingredients
1 tablespoon butter $
6 large eggs $
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream
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Instructions
Preheat oven to 350°.
Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.
Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.
Servings: 6 Serving Size: 1 egg
Nutrition Information (per serving):| Fat | 8.1 g |
| Carbohydrates | 0.8 |
| Fiber | 0.1 g |
| Protein | 6.5 g |