Cheese-baked Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Eggs at room temperature | |
| 2 | T | Grated Parmesan cheese |
| 2 | t | Sweet butter |
| 2 | T | Heavy cream |
| Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 375 Fill a baking dish halfway with boiling water. Place 1 teaspoon butter each in the bottom of 2 custard cups. Carefully break an egg into each cup. Place 1 tablespoon of cream over each egg. Top with remaining cheese. Place custard cups in water bath in baking pan and set the oven. Bake for 10 minute. Salt and pepper to taste. 2.4 grams of carbohydrates per serving. Note: I normally spice up the eggs using a pepper sauce of some kind. But, it's tasty on its own, too. Use grated fresh Parmesan if at all possible. It adds a nice mild 'tang' to the eggs. Posted to bbq-digest by PhantomBBQ@aol.com on Jan 28, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 226
Total Fat: 25.6g
Cholesterol: 423.2mg
Sodium: 307.1mg
Potassium: 198.8mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: <1g
Protein: 17.3g