Ingredients
- 1/4 teaspoon unsalted butter
- 2 teaspoons heavy cream
- 2 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Grease a 6-ounce ramekin with butter, ensuring the bottom and sides are well coated.
- Pour the heavy cream into the ramekin and gently crack the eggs on top, being careful not to break the yolks.
- Season the eggs with salt and pepper, then sprinkle with minced chives and grated Parmesan cheese.
- Place the ramekin on a baking sheet and bake in the preheated oven until the egg whites are set but the yolks are still runny, about 12 to 15 minutes.
- Remove from the oven and let rest for a couple of minutes before serving.
