Ingredients
* 1 tablespoon butter
* 6 large eggs
* 1 teaspoon freshly ground black pepper
* 3/4 teaspoon salt
* 2 tablespoons whipping cream
* 1 tablespoon butter
* 6 large eggs
* 1 teaspoon freshly ground black pepper
* 3/4 teaspoon salt
* 2 tablespoons whipping cream
Step 1
Preheat oven to 350°.
Step 2
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.
Preheat oven to 350°.
Step 2
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.
Recipe inspired by myrecipes.