Mushroom Free Baked Eggs with Cream and Herbs
Total time25 min
Prep time10 min
Cook time15 min
4.9(17)
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Learn more →Ingredients
4 servings
- 1 tsp unsalted butter, softened
- 1 tsp olive oil
- 1 small leek, white and light-green parts only, thinly sliced
- ¼ tsp fine sea salt, divided
- 8 large eggs
- ½ cup heavy cream
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh tarragon, finely chopped (optional)
For serving
- crusty bread or toast, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a kettle of water to a boil for the water bath.
- 2
Heat the olive oil in a small skillet over medium-low heat. Add the sliced leek and a pinch of the salt, and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Remove from the heat.
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