This recipe is dead-easy, but delicate and pretty enough to serve for special occasions. This recipe is makes one egg for one person. Multiply quantities by the number of people.
Ingredients
- butter for the ramekin
- 2 tablespoons heavy cream (separated)
- 1/2 teaspoon lemon zest
- 1 1/2 tablespoons grated Gouda, Gruyere, or jack cheese
- 1 egg
- salt and pepper to taste
- roughly 3/4 teaspoon minced parsley
Instructions
- Preheat oven to 325F. Liberally butter the ramekin.
- Pour 1 tablespoon cream into the bottom of the ramekin. Sprinkle 1/4 teaspoon lemon zest over the cream.
- Sprinkle the cheese over the cream.
- Gently drop an egg into each ramekin.
- Add salt and pepper to taste. Measure 1 tablespoon cream and gently spread it over the egg. Scatter the minced parsley over the top.
- Bake at 325F for 12-16 minutes, depending on how soft you want your yolk. I prefer a set yolk, so I lean toward 16 minutes. Marion Cunningham serves her’s at 12.
- Serve them with good toast for breakfast, or alongside a green salad for lunch.