Skillet Baked Eggs with Cream and Herbs
Creamy baked eggs in a buttery skillet, finished with fresh herbs and a sprinkle of red pepper flakes. A quick, satisfying breakfast or light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 13g
Ingredients
- 4 large eggs
- ½ cup heavy cream
- 1 tablespoon butter
- 2 tablespoons fresh herbs (such as chives, parsley, or dill), chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the 1 tbsp butter in a 9-inch oven-safe skillet and put it in the oven to melt, about 2-3 minutes.
- 2
Remove the skillet from the oven and swirl to coat the bottom with butter. Carefully crack the 4 eggs into the skillet, spacing them evenly.
- 3
Pour the 1/2 cup heavy cream around the eggs, avoiding the yolks. Sprinkle with the 1/4 tsp salt and 1/4 tsp black pepper.
- 4
Bake for 10-12 minutes, until the egg whites are set but the yolks are still soft and jiggle slightly when the skillet is gently shaken.
- 5
Sprinkle with the 2 tbsp chopped fresh herbs and a pinch of red pepper flakes if you like. Serve immediately straight from the skillet.
Tools you’ll need
- 9-inch oven-safe skillet
- Oven
- Measuring spoons
- Small bowl (for herbs)
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