Baked Eggs in Creamy Herb Sauce
Any day that starts with creamy, herby eggs is a good day.
Photography by Christopher Testani
Recipe by Alexa Bernstein
Start to Finish: 20 minutes | Servings: 6 |
Ingredients
2 cups heavy cream
3 tbsp. each finely chopped fresh flat-leaf parsley, cilantro, and chives
6 eggs
2 tbsp. thinly sliced scallions
6 slices of rustic bread, toasted
Preparation
In 10-inch ovenproof skillet, cook cream over medium-high heat, stirring often to prevent cream from boiling over, until reduced to 1 cup, about 10 minutes. Remove from heat. Stir in herbs; season. Crack in eggs. Bake at 375° until whites are set, 6 to 8 minutes. Garnish with scallions. Serve with toast.
