Baked Eggs with Cream and Herbs Recipe | Algharbia Farms

Baked Eggs with Cream and Herbs

Algharbia farms baked eggs with cream and herbs recipe


  • 8 large eggs
  • 1tbsp unsalted butter (softened)
  • 8 tbsp heavy cream
  • Kosher salt and black pepper
  • 1 tbsp chopped fresh herbs (parsley and dill)
  • Bread for serving


  1. Heat oven to 220 Celsius. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.

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