Whether you’re actually single or the only one in the family craving a fancier egg this morning, it’s high time you learn about this. It’s simple enough for a beginner and fancy enough for an old pro. So crank the oven already.
Preheat your oven to 350 degrees. Grease a ramekin or small oven proof dish with butter. I’m using a 6 inch wide (16 oz.) Corningware one. You could use a spray like Pam but why do that when you can have the flavor and creaminess of butter with your egg? I’m glad you agree.
Bake for 12-15 minutes. If you want your egg yolk on the runny side then go for 12. If you want it cooked through then try 15 or even 16-17. I have never baked mine that long because I Loooooooveeeee runny yolks. Here’s what mine looks like at 12 minutes…
The cheese has melted over a soft yolk that’s been baking with the thyme and it tastes marvelous. But be sure you set your baking dish out to cool for a few minutes! These puppies will be HOT and you want your cream and egg to set in the cooler air before digging in with your spoon. Or better yet, use a toast! I didn’t have toast today. Boo.
Spoon it is. And I am not disappointed.
- Butter for greasing dish
- 2 tablespoons heavy cream
- pinch of dried thyme
- pinch of salt
- pinch of pepper
- 1 egg
- 1 teaspoon parmesan
- Preheat oven to 350 degrees. Grease 6 inch wide ramekin or small baking dish with butter. Add heavy cream. Sprinkle with thyme, salt, and pepper. Crack egg into the center. Top with parmesan.
- Bake 12-15 minutes depending on how well done you like the yolk.
- Take out to cool and set for at least 5 minutes.