Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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March 10, 2026
Simple, rich, and endlessly adaptable, these baked eggs come together in minutes and make an elegant breakfast, brunch, or light supper. A quick broil browns the cream for extra flavor before the egg is gently baked until just set.
Preheat the broiler.
Butter each ramekin with about 1 tablespoon of butter.
Pour 1 tablespoon of heavy cream into each ramekin and season lightly with salt and freshly cracked pepper.
Place the ramekins under the broiler for a few minutes until the cream is hot, bubbly, and lightly browned.
Carefully remove the ramekins from the broiler and crack one egg into each hot ramekin. Add any desired toppings such as cheese, herbs, or roasted peppers.
Reduce the oven temperature to 350°F and return the ramekins to the oven.
Bake until the egg whites are set but the yolks are still soft, about 8–12 minutes, depending on the size of the eggs and your preferred doneness.
Cooking time will vary slightly depending on egg size and oven temperature accuracy.
For firmer yolks, bake a few minutes longer.
Serve immediately with toasted bread or sourdough for dipping.
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