📍 Where this dish comes from: Paris · Eiffel Tower
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A timeless French bistro classic where eggs are nestled in individual ramekins with a velvety cream and fresh herb base, then gently baked until the whites are just set and the yolks remain gloriously runny. This elegant breakfast captures the essence of Sunday mornings in a Parisian café, effortlessly sophisticated yet ready in under 20 minutes.
What You’ll Need
Servings: 2 servings
Calories: 310kcal
Ingredients
- 4 large eggs
- 4 tbsp heavy cream
- 2 tbsp crème fraîche
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh tarragon chopped
- 2 tsp unsalted butter
- 1 pinch nutmeg
- Sea salt and white pepper to taste
- Optional: 2 slices smoked salmon or ham
Instructions
- Preheat oven to 180°C (350°F). Bring a kettle of water to boil.
- Butter two ramekins generously. Place a slice of smoked salmon or ham in the bottom if using.
- Mix heavy cream and crème fraîche together. Season with salt, white pepper, and nutmeg.
- Pour 2 tablespoons of cream mixture into each ramekin. Crack 2 eggs on top.
- Place ramekins in a deep baking dish. Pour boiling water around them to reach halfway up the sides.
- Bake 12–15 minutes until whites are set but yolks still jiggle slightly.
- Garnish with chives and tarragon. Serve immediately in the ramekins.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 14g | Fat: 27g
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Health Benefits
- Eggs are complete proteins containing all 9 essential amino acids for muscle maintenance.
- Heavy cream provides fat-soluble vitamins A, D, E, and K, important for hormone health.
- Chives and tarragon supply antioxidants and compounds studied for their anti-inflammatory properties.