Baking eggs in a bath of heavy cream yields richly decadent results.

These baked eggs are so smooth and creamy, you'll find yourself making them again and again. 

They're addictive in their creaminess and also make for a beautiful presentation in the pan. 

Cheesy Baked Cream Eggs are also a great way to feed a crowd. The recipe appears in my cookbook as well as below.

I leave the yolks runny, but if you're not a fan of a jammy eggs, bake the dish for another minute or two, until the yolks are cooked to your liking.

Cheesy Baked Cream Eggs

1 tablespoon unsalted butter
¼ cup heavy cream
8 eggs
1 tablespoon freshly grated Parmesan cheese
1 tablespoon sliced scallion,  green parts only
Kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees. Add the butter to a pie dish or 8 or 9” oven-safe skillet and set on the middle rack in the over while it preheats to melt the butter. Once the butter has melted, swirl the pan to completely cover the bottom.

Pour the heavy cream into the pan, then carefully crack the eggs into the pan, being careful not to break the yolks. Season with salt and pepper.

Bake for 8 to 10 minutes until the egg whites are set and the yolks are partially cooked. Sprinkle the cheese over the top of the eggs and return the pan to the over for another 2 to 3 minutes. 

Remove from the oven and garnish with the sliced scallions.

Makes 4 servings.

This recipe was adapted from The Fresh Eggs Daily Cookbook by Lisa Steele (HarperCollins, 2022).
If you enjoyed this recipe, you'll love my cookbook! 

©2023 by Fresh Eggs Daily, Inc. and updated in 2024 for Coop to Kitchen. All rights reserved