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Cheesy-Chive Eggs

Cheesy-Chive Eggs
5 votes, 5.00 avg. rating (96% score)
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Yield: Serves 4.

This addition of cream cheese to this recipe for cheesy-chive eggs takes the classic baked egg dish to a whole other level.

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cheesy-chive eggs


  • 1 tablespoon melted butter
  • 4 ounces cream cheese, softened and cut into 4 pieces
  • 4 tablespoons chopped fresh chives
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 4 tablespoons half-and-half
  • 6 tablespoons grated sharp cheddar cheese


2 tablespoons chopped fresh parsley
1 large tomato, seeded and chopped
1 medium avocado, chopped and combined with 1 tablespoon lemon juice

Preheat oven to 350 degrees F. Brush four ramekins or custard cups with melted butter. Place 1 portion of cream cheese in each cup, and sprinkle 1 teaspoon chives over each. Add 1 slightly beaten egg to each cup. Sprinkle each egg with 1/8 teaspoon salt and 1/8 teaspoon white pepper. Gently add 1 tablespoon of half-and -half to each cup. Sprinkle 1-1/2 tablespoons cheese over each cup.

Fill an 11x9-inch baking pan with 1 inch hot water. Set cups in pan and bake for 20 minutes until eggs are set. Remove egg cups from pan, and garnish tops with parsley, tomato, and avocado. Serve with fresh bread and fruit.

Updated Wednesday, March 19th, 2014

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5 Responses to Cheesy-Chive Eggs

  1. Anonymous February 1, 2004 at 9:30 pm #

    Easy and so tasty!

  2. Anonymous May 31, 2007 at 1:34 pm #


  3. Anonymous September 16, 2008 at 1:51 pm #

    It’s great!!

  4. Pam April 2, 2015 at 1:21 am #

    Can these be frozen and then be reheated with out their egg becoming rubbery?

    • Aimee Seavey April 15, 2015 at 9:34 am #

      Hi Pam. We do not recommend reheating baked eggs, as it will affect the texture. Thanks!

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