Preparation Method
- Preheat the oven to CONVECTION/BAKE 450°F. Grease four 6-ounce ramekins with the softened butter and sprinkle a little of the tarra-gon into the bottom of each ramekin. Carefully crack 2 eggs into each ramekin, being careful not to break the yolks. Drizzle 2 tablespoons of cream over each serving, and season with a few pinches of salt and pepper.
- Place the ramekins on the WOLF GOURMET baking pan and bake the eggs until the whites are set but the yolks are still runny, 9 to 10 minutes. (The eggs go from runny to hard-cooked very quickly so check them often to prevent overcooking.) Remove the baking pan from the oven. Sprinkle each ramekin with chives and serve.
Variations
PROVENÇAL BAKED EGGS
Substitute chopped fresh basil for the tarragon and divide ¼ cup chopped roasted red bell peppers among the bottom of the ramekins. Crack the eggs over the roasted peppers and bake as instructed. Omit the chives and sprinkle with 1 teaspoon grated Parmigiano- Reggiano cheese.
SMOKY HAM AND CHEDDAR
Omit the tarragon. Divide ¼ cup finely chopped Black Forest ham and ¼ cup shredded sharp cheddar among the bottom of the ramekins. Crack the eggs over the ham and cheese and proceed with the recipe as instructed.
Pro Tip
Making baked eggs is a great way to use up the odds and ends you have in the fridge, like leftover roasted or steamed vegetables or that last cup of baby spinach. Just make sure that the vegetables you use are cooked before you add them to the ramekins, and crack the eggs over the top.
