Ingredients

  • Butter for the ramekins
  • 1 cup heavy or whipping cream
  • 1 teaspoon finely chopped fresh sage (or any herb you like), or 1/4 teaspoon dried
  • 16 large eggs
  • 1 cup hot chicken stock
  • Salt and freshly ground pepper

    8 servings

    Preparation

    1. Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
    2. Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)
    3. Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
    4. Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!

    25 minutes

    Dining and Cooking