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Vegetarian, Northern, Eastern and Western France

Baked eggs with cream and toast soldiers

Baked eggs with cream and toast soldiers serve 4, take 25 minutes, and are rated very easy, at about €1.40 per person. The trick is baking the ramekins in a water bath, which keeps the whites tender and the yolks runny. A layer of cream at the bottom of each ramekin protects the eggs and makes every bite richer.

Tonight we're having baked eggs with cream and toast soldiers to dip in, that runny yolk will make the whole family smile.

Baked eggs with cream and toast soldiers
Total time
25 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under a lid of just set egg white, the yolk stays runny and mingles with the warm cream and chives. It's a gentle, soft dish with nothing to chew, the kind that wins over kids and adults alike. Toast soldiers are there for one job, scooping up every last bit from the ramekin.

This is the sort of dinner you can throw together on a weeknight without much planning, since the ingredients are usually already in your kitchen. It works just as well for a quick family meal as for a calm Sunday evening, served with a green salad to round out the plate.

The ingredients

4 people

Dairy

  • Eggs 8
  • Heavy cream 12 cl
  • Butter 20 g

Fruits and vegetables

  • Chives 1 bunch
  • Green salad 1

Bakery

  • Country bread 8 slices

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Preheat the oven to 180°C and butter four ramekins.

    Run a bit of butter along the edges so nothing sticks.

  2. Spoon a little cream into the bottom of each ramekin with a pinch of chopped chives, salt and pepper.

    The cream forms a little cushion that protects the eggs.

  3. Crack two eggs into each ramekin and set them in a dish filled halfway with hot water.

    Crack each egg into a cup first, so you don't risk losing a yolk.

  4. Bake the ramekins in the water bath until the whites are set and the yolks are still runny. 10 min

    Take them out as soon as the white looks milky, cooking continues once out of the oven.

  5. Toast the bread and cut it into strips, dress the salad with the oil, vinegar and mustard, and serve everything together.

    Rub the toast soldiers with a garlic clove for an extra kick.

Our tips to get it right

  • Use the freshest eggs you can find, the whites hold together better around the yolk instead of spreading thin in the ramekin.
  • Watch the bake by eye rather than by the clock, timing shifts with the size of your ramekins and how hot your oven really runs.
  • Pull the ramekins out just shy of perfectly done, residual heat finishes setting the white without firming up the yolk.

The variations

  • Swap the heavy cream for a lighter cream for an easier dish, it still turns out creamy.
  • Scatter a pinch of grated cheese on top before baking for a little golden crust.
  • For impatient kids, cut the toast soldiers thinner and shave a minute off the bake for an even runnier yolk.

What to serve it with

  • A simple green salad with vinaigrette
  • A glass of fresh apple juice
  • A few slices of ham on the side

Storage

Baked eggs are best eaten right away, since the runny yolk doesn't hold up well over time. If you need to, keep them covered in the fridge for up to one day, but skip freezing, the texture of cooked egg doesn't survive it well.

Questions about this dish

Can you bake these eggs without a water bath?

You can, but the cooking will be less even and the whites may turn rubbery in spots. A water bath is still the best way to keep the heat gentle and the yolk runny.

Can you prepare the ramekins ahead of time?

You can spoon in the cream and crack the eggs into the ramekins up to an hour ahead, keeping them chilled. Bake them just before you sit down so the yolk stays runny.

What kind of cream works best for this recipe?

Heavy cream gives a richer base that holds its shape in the ramekin. A lighter pouring cream also works, though the result will feel a bit less rich.

How do you adjust this for a kid who doesn't like runny yolks?

Add two to three extra minutes in the oven for a fully set yolk. Just keep an eye on the edges so the white doesn't turn too firm.

How long does it take to make baked eggs with cream and toast soldiers?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in baked eggs with cream and toast soldiers?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked eggs with cream and toast soldiers cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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