CREAMY BAKED EGGS
1/4 cup heavy cream
8 eggs
Salt and pepper, to taste
4 ounces Jarlsberg or Swiss cheese, shredded, 1 cup
Chives, minced, optional
Pour the cream into a 9" glass pie plate that has been sprayed with cooking spray. Crack the eggs into the cream, being careful not to break the yolks. Season with salt and pepper then sprinkle with the cheese. Bake at 450º 10 minutes for firmer yolks or 9 minutes for soft yolks. Remove from the oven and sprinkle with chives, if desired.
Don't be tempted to bake them longer than the recommended time. Mine seemed too wiggly after 9 minutes but, after adding just 2 minutes, the yolks were overcooked and dry.
Makes 4 servings
Do not freeze
Per Serving: 306 Calories; 23g Fat; 21g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
I thought this sounded like an interesting way to cook eggs so I gave it a try. They tasted good, but the yolks were too well done for my taste. Since it's hard to judge when the eggs are cooked, I probably won't bother making this again. It's just as easy to make a couple of fried eggs and top them with Swiss cheese.
Here's how they looked in the pie plate:
