Anne Willan

Oeufs au Plat à la Crème

Baked Eggs with Cream

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

When baked eggs are cooked perfectly, the whites are set and the yolks are still soft.

Ingredients

45 g butter

Method

Set the oven at hot (200°C/400°F). Melt the butter in the baking dish, sprinkle with salt and pepper and break in the eggs, being careful not to break the yolks. Cook over a low fire for 3 minutes or until the whites are just beginning to set. Spoon a tablespoon of cream over each egg and sprinkle w