This formula for Baked French Eggs is the exemplification of fast and simple. I call them "French" as this formula is my own interpretation of an old French strategy of cooking eggs in the broiler. I utilize a similar procedure yet adjusted heating them exclusively in a biscuit tin. The upside of this is you can make eggs for everybody at once and it doesn't beat that.
Heating eggs is fantastically basic and you can a few eggs in a single singular motion. There are huge amounts of plans for unique breakfast bowls, tarts and hash earthy colored pies and I love those, as well. This formula is about the fantastic palatable egg and fills in as a simple method to make a few eggs one after another to go with any of your preferred breakfast sides. The best part? Everybody gets the opportunity to eat simultaneously, it doesn't beat that.
These eggs are showered with cream, or a little softened margarine, and prepared essentially with salt and pepper. I incorporate the preparing times thus, you can cook them to your favored doneness and they warm like a fantasy. Don't you simply abhor it when you have a house brimming with visitors, and you can just cook 3 eggs one after another to serve them? This method tackles that difficulty until the end of time.
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Ingredients
- 12 large eggs or desired amount
- 8 oz grated or shredded Parmesan cheese
- 1/2 cup heavy cream more or less depending on how many eggs being prepared
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
- Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
- Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.
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