Yankee Plus Dec 2015
TABLE OF CONTENTS
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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- 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.