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Recipe Summary
prep: 20 mins
total: 45 mins
Ingredients
Ingredient Checklist
3 tablespoons unsalted butter, plus more for ramekins
3 slices white sandwich bread, cut into small cubes
Coarse salt and ground pepper
1 small onion, thinly sliced (about 1 cup)
4 large eggs
1/4 cup heavy cream
Cook's Notes
To help keep the yolk intact, you can crack each egg into another container first. Then, carefully pour the egg on top of the onion and croutons in the ramekin.
Gallery
Recipe Summary
prep: 20 mins
total: 45 mins
Gallery
Recipe Summary
prep: 20 mins
total: 45 mins
Recipe Summary
prep: 20 mins
total: 45 mins
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Ingredients
Ingredients
- 3 tablespoons unsalted butter, plus more for ramekins
- 3 slices white sandwich bread, cut into small cubes
- Coarse salt and ground pepper
- 1 small onion, thinly sliced (about 1 cup)
- 4 large eggs
- 1/4 cup heavy cream
Directions
Preheat oven to 375 degrees. Butter four 8-ounce ramekins or custard cups. Set a kettle of water to boil.
Meanwhile, in a medium skillet, heat 2 tablespoons butter over medium-low. Add bread; cook, tossing occasionally, until lightly browned, 6 to 8 minutes. Season with salt and pepper, and transfer to a bowl; reserve skillet.
Melt remaining tablespoon butter in skillet over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Dividing evenly, spoon onion into ramekins, and top with croutons. Gently break 1 egg into each ramekin (keeping the yolk intact, see below). Top each egg with 1 tablespoon cream, and season with salt and pepper. Place ramekins in an 8-inch square baking dish, and pour enough boiling water to come halfway up side of ramekins. Bake until whites are set, 15 to 18 minutes.
Carefully remove ramekins from water bath, and serve immediately.
Cook's Notes
To help keep the yolk intact, you can crack each egg into another container first. Then, carefully pour the egg on top of the onion and croutons in the ramekin.
Cook’s Notes
To help keep the yolk intact, you can crack each egg into another container first. Then, carefully pour the egg on top of the onion and croutons in the ramekin.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Baked Eggs with Croutons and Onion
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Baked Eggs with Croutons and Onion
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
