Welcome to easycrispyrecipes.com, where we bring you delicious and easy-to-follow recipes that make home cooking a breeze. Today, we’re diving into the delightful world of baked eggs, a versatile and comforting dish that can be enjoyed any time of the day. This particular recipe, Chef John’s Baked Eggs, is inspired by classic French techniques and offers a rich, creamy, and cheesy experience that’s hard to resist. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.
Ingredients
To create Chef John’s Baked Eggs, you’ll need the following ingredients:
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for garnish)
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This temperature ensures that the eggs cook evenly and the cheese melts perfectly.
Step 2: Prepare the Baking Dish
Grease a medium-sized baking dish or four individual ramekins with the unsalted butter. This step helps prevent the eggs from sticking to the dish and adds a rich flavor.
Step 3: Assemble the Ingredients
Crack the eggs into the baking dish or ramekins, being careful not to break the yolks. Pour the heavy cream evenly over the eggs. Sprinkle the grated Parmesan and shredded cheddar cheese on top.
Step 4: Season the Eggs
Sprinkle the finely chopped fresh chives, salt, and black pepper over the eggs and cheese. The chives add a fresh, onion-like flavor that complements the richness of the dish.
Step 5: Bake the Eggs
Place the baking dish or ramekins in the preheated oven. Bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny. If you prefer firmer yolks, bake for an additional 2-3 minutes.
Step 6: Garnish and Serve
Once the eggs are baked to your liking, remove them from the oven and let them cool for a minute. Garnish with a sprinkle of paprika, if desired, for a touch of color and extra flavor. Serve immediately with toasted bread or a side salad.
Tips and Variations
Tips for Perfect Baked Eggs
- Use Fresh Eggs: Fresh eggs yield the best texture and flavor. If you’re wondering, “Is it better to bake with fresh eggs or older eggs?” The answer is fresh eggs are always better for baking.
- Monitor Cooking Time: Keep a close eye on the eggs while they bake to achieve your preferred level of doneness. Remember, the eggs will continue to cook slightly after being removed from the oven.
- Experiment with Cheeses: Feel free to mix and match your favorite cheeses. Gouda, mozzarella, or even feta can add unique flavors to the dish.
Variations
- French Baked Eggs: Add a splash of white wine and a few sautéed mushrooms to the cream before pouring it over the eggs. This variation brings a taste of France to your table.
- Cheesy Baked Eggs: For an extra cheesy version, increase the amount of cheddar cheese and add a sprinkle of your favorite cheese blend on top.
- Eggs en Cocotte with Milk: Substitute the heavy cream with whole milk for a lighter version of this dish, known as “eggs en cocotte” in French cuisine.
- English Baked Eggs: Add a few slices of crispy bacon or sausage to the baking dish for a hearty, English-inspired breakfast.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on four servings):
- Calories: 220
- Protein: 12g
- Fat: 18g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 450mg
Chef John’s Baked Eggs are a simple yet luxurious dish that can elevate any meal. Whether you’re enjoying them for breakfast, brunch, or a light dinner, these baked eggs are sure to impress. Don’t forget to explore the variations and make this recipe your own. We encourage you to share your experiences and any creative twists you’ve tried in the comments below. If you enjoyed this recipe, check out other egg recipes on easycrispyrecipes.com, such as Scrumptious Oven Baked Egg Rolls or Baked Eggs in Avocado with Bacon.