I am a brand ambassador for Goldrich Eggs. As always, all thoughts, opinions, and love for eggs are my own.
I’m not a cold weather person. I hate getting out of my warm bed when it’s cold. I hate getting out of the hot shower when it’s cold. I hate bundling up babies and taking them out of the car when it’s cold. Somehow every winter I’m still surprised on just how cold it gets here in the South. I visited Minnesota last winter, and Chicago just recently, and even with cooler temps and snow on the ground, Texas still felt colder! The wind on a cold Texas day is just unbearably biting.
Some mornings the only thing that can drag me out of my cozy, warm bed is the promise of a hot breakfast waiting for me in the kitchen. There’s something really comforting about a warm breakfast on a cold day. These creamy baked eggs are just that.
I love eggs for breakfast. They’re always really quick to prepare, so versatile, and super nutritious. It’s a bad day if I don’t have any eggs in my fridge. I don’t always keep cream on hand, so when I pick some up for a recipe, I use every last drop. I love to add it to my oatmeal or granola in the morning- and now, my eggs! I mean, what isn’t better with a little splash of cream?
Creamy baked eggs with heavy cream.
- 1 tbsp unsalted butter softened
- 8 tbsps heavy cream
- 8 Goldrich eggs
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley optional
Heat oven to 425° F. Coat four 4 oz ramekins with the butter.
Fill each ramekin with 2 tablespoons cream. Crack 2 eggs into each ramekin and season with salt and pepper.
Bake until the whites are set, 10 to 12 minutes.
Sprinkle with the herbs just before serving.