Ingredients:

  • 4 units large eggs
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter, softened
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp fresh chives, finely chopped
  • 2 tbsp Parmesan cheese, finely grated

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously grease the inside of each ramekin with softened butter to ensure the eggs don't stick.
  2. Crack two eggs into a small bowl first to check for shells, then gently slide them into each prepared ramekin.
  3. Drizzle 1 tablespoon of heavy cream over the top of the eggs in each ramekin. Sprinkle evenly with salt, pepper, and grated Parmesan cheese.
  4. Place the ramekins on a baking sheet and slide into the center rack of the oven.
  5. Bake for 12–15 minutes. At 12 minutes, whites should be just set and yolks jiggly. At 15 minutes, yolks will be jammy and medium-set.
  6. Remove from the oven and let sit for 1 minute. Garnish with fresh chives and serve immediately.