Baked Eggs in Sour Cream
Eggs baked in individual ramekins with sour cream, herbs and cheese — a quick, hearty breakfast in 20 minutes.
Ingredients
- egg4 pcs
- sour cream150 g
- butter15 g
- fresh herbs15 g
- hard cheese30 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Preheat the oven to 180–200°C. Finely chop the herbs (dill or parsley).
Generously grease the insides of two heatproof individual ramekins (about 200 ml each) with butter.
Spoon 2 tablespoons of sour cream into each ramekin, sprinkle with half the chopped herbs and stir lightly with a fork.
Carefully crack 2 eggs into each ramekin, taking care not to break the yolks. Season with salt and pepper to taste.
Spoon the remaining sour cream over the top so it lightly covers the whites while leaving the yolks exposed, sprinkle with grated hard cheese and top each egg with a small knob of butter.
Place the ramekins on a baking sheet and bake in the preheated oven for 10–12 minutes, until the whites turn white and set, the cheese melts and turns slightly golden, and the yolks remain runny.
Remove from the oven, let stand for 2–3 minutes, sprinkle with the remaining herbs and serve immediately, piping hot, straight from the ramekins.
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