Piping hot yummy tasty eggs in an individual dish. You can call them baked eggs or broiled eggs, whichever they are delish!

haha I made a rhyme!

I’ve been making these for years, Ina got me started on them and I’ve switched up the ingredients for whomever I’m cooking them for. Chorizo for my friends Luis and Aida, herbs and cheese for non hoof eating girl KR, ham and cheese for the husband, although he will eat them anyway anywhere. It’s a very simple process and you can always make it your own with the flavors you love most.

Things you’ll need:

Individual gratin dishes, Eggs, Cream, Butter, Cheese, S/P,fresh chopped herbs, chopped shallots and or chopped garlic.

Let’s get started, preheat your oven to 450, place your gratin dish on a baking sheet, add  1 T of butter & 2T of heavy cream to each gratin dish.

Place the baking sheet in the oven until the cream and butter have started to bubble and the gratin dish gets hot. This won’t take long so be careful and watch them. Take out the baking sheet and add your flavors. I did ham and cheese for this photo series. You can use cooked crumbled bacon, chorizo, fake soy meats or whatever you have on hand.

Add the ham first then crack the eggs whole over the ham. If you’re not using meat, simply crack the eggs over the hot cream and butter.

Then sprinkle on the cheese, herbs, garlic and or shallots.

Now we bake/broil them. This is a very quick process, depending on how you like your eggs cooked will determine the baking time. We like our yolks running, so I bake for a few minutes more in the 450 oven then I broil them for about 1-2 minutes. The eggs will continue to cook after you take them out so be very careful about how long you leave them in the oven or the broiler. They will become hard cooked eggs in the blink of an eye. Serve piping hot with crusty french bread for dipping.