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Ingredients
Butter for the ramekins
1 cup heavy or whipping cream
1 teaspoon finely chopped fresh sage (or any herb you like), or ¼ teaspoon dried
16 large eggs
1 cup hot chicken stock
Salt and freshly ground pepper
Nutritional analysis per serving (8 servings)
3 grams carbs; 411 milligrams cholesterol; 259 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 379 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
- Step 2
Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)
- Step 3
Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
- Step 4
Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!
Private Notes
Comments
One little typo...and I made stirred eggs...guess you could call them scrambled...yeah, that's what I'm calling them...come to Ogunquit...next summer...better make your reservations now....'cuz our friends from Canada, are sure to return next summer...they've missed a couple now....WE do miss them ...and their choices of fine wine [s]
One little typo...and I made stirred eggs...guess you could call them scrambled...yeah, that's what I'm calling them...come to Ogunquit...next summer...better make your reservations now....'cuz our friends from Canada, are sure to return next summer...they've missed a couple now....WE do miss them ...and their choices of fine wine [s]