Egg baked cheese herbs (Printer-Friendly)

Baked eggs combined with cheddar, spinach, and herbs for a comforting meal.

# What You'll Need:

01 - 4 large eggs

02 - 1/3 cup heavy cream

03 - 1/2 cup shredded cheddar cheese

04 - 2 teaspoons butter

05 - 1/4 cup chopped baby spinach

06 - 2 tablespoons finely sliced chives

07 - 1 small tomato, diced

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon black pepper

10 - Pinch of ground nutmeg (optional)

01 - Preheat oven to 375°F. Grease two small oven-safe dishes or ramekins with butter.

02 - Distribute chopped spinach and diced tomato evenly between the ramekins.

03 - Crack two eggs into each ramekin, taking care to keep yolks intact if possible.

04 - Pour half of the heavy cream over each set of eggs, then season with salt, pepper, and nutmeg if desired.

05 - Sprinkle shredded cheddar cheese and finely sliced chives on top of each ramekin.

06 - Bake for 16 to 20 minutes until egg whites are set and yolks remain slightly runny; extend time for firmer yolks.

07 - Remove from oven and allow to rest for 2 minutes before serving.

01 -

It looks fancy enough to serve guests but takes less time than brewing good coffee.
The runny yolk acts like a sauce for everything around it, which is honestly the best part.
You can have this ready in 25 minutes flat, making it perfect for when you need breakfast to feel like an accomplishment.

02 -

Watch the oven closely after 16 minutes because every oven is different and a runny yolk can become a firm yolk in what feels like a heartbeat.
If you love jammy yolks, pull them out the moment the whites set because residual heat will keep cooking them even after they leave the oven.

03 -

Bring your cream and eggs to room temperature before baking so they cook evenly without the edges setting before the center catches up.
If you're worried about overcooking, place the ramekins on a preheated baking sheet so the bottom starts cooking immediately and the top doesn't get ahead.