Baked Eggs in Creamy Herb Sauce

Any day that starts with creamy, herby eggs is a good day.
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Baked Eggs in Creamy Herb Sauce

Recipe by Alexa Bernstein

Start to Finish: 20 minutes

Servings: 6


  • 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


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.