French-Inspired Baked Eggs in Cream

Ingredients

• 1 cup heavy cream (infused with aromatics)
• 1 sprig fresh rosemary
• nutmeg (a pinch)
• 2 garlic cloves (crushed, skin left on)
• 1 tbsp butter (for the pan)
• 1 tsp oil (for the pan)
• 2 slices sourdough bread
• 2 eggs
• 0.5 cup Gruyere cheese (grated)
• chili oil (for garnish)
• fresh chives (chopped, for garnish)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a small pot over low heat, combine the heavy cream, rosemary sprig, a pinch of nutmeg, and the crushed garlic cloves (leaving the papery wrappers on the garlic).

3. 3

   Simmer the cream mixture gently until it becomes fragrant, then remove from heat.

4. 4

   In an oven-safe skillet or pan, melt the butter and oil over medium heat.

5. 5

   Place the sourdough bread slices in the pan and lightly toast them on both sides until golden.

6. 6

   Carefully crack one egg onto each slice of toasted sourdough bread.

7. 7

   Pour the warm infused cream through a fine-mesh strainer into the pan, allowing it to flow around the edges of the bread and the eggs.

8. 8

   Grate the Gruyere cheese and spread it around the pan in the cream, being careful not to cover the egg yolks.

9. 9

   Transfer the pan to the preheated oven and bake at 375°F for approximately 8 minutes, or until the egg whites are set but the yolks remain runny.

10. 10

    Remove from the oven and garnish with a drizzle of chili oil and freshly chopped chives before serving.

Notes

The author suggests leaving the garlic wrappers on during the infusion process for flavor without the garlic breaking down into the cream. The cream is strained before baking to ensure a smooth texture.

Nutrition per serving

• breakfast
• brunch
• eggs
• baked eggs
• French-inspired
• sourdough
• vegetarian