Eggs cracked onto a base in a baking dish (fried greens) or into greased individual dishes with seasoned cream, cheese on top, baked until the whites are set and the yolks still soft.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Gently crack the eggs over the cream, keeping the yolks whole.
3
Bake in the pan 12–15 minutes, until the whites are set and the yolks still soft.
⚙ BakingOvenBaking pan
💡The eggs keep cooking in the hot dish after they come out of the oven: take them out when the whites are set and the yolks still wobble in the center.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4
Serve immediately, straight from the dish.
72calories
6 gprotein
0 gcarbs
5 gfat
● protein 36%● carbs 2%● fat 62%
Per serving (51 g), of 4 servings
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⚖ About the ingredients
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (2) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
