Buttermilk Baked Eggs
Delight your taste buds with the rich and comforting flavors of Buttermilk Baked Eggs—a quick, elegant dish perfect for breakfast, brunch, or a light dinner. This recipe features creamy buttermilk and heavy cream as a velvety base, enhancing the natural richness of baked eggs for a luxurious texture. Topped with fresh parsley, chives, and a sprinkle of grated Parmesan, every bite is bursting with freshness and savory umami. With just 10 minutes of prep time and a short bake in the oven, this dish comes together effortlessly in under 30 minutes. Serve these baked eggs with crusty toasted bread or a crisp side salad for a complete and satisfying meal. If you're looking for a simple yet indulgent baked egg recipe, this dish brings gourmet flavor to your table with ease.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 cup Buttermilk
- 2 tablespoons Heavy cream
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh chives
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parmesan cheese (grated)
- 0.25 teaspoons Paprika (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease an oven-safe baking dish or two small ramekins with the unsalted butter.
In a small bowl, whisk together the buttermilk, heavy cream, salt, and black pepper until well combined.
Pour a thin layer of the buttermilk mixture into the prepared baking dish, just enough to cover the bottom.
Carefully crack the eggs, one at a time, and gently slide them into the dish or ramekins without breaking the yolks. Space them evenly.
Pour the remaining buttermilk mixture around the eggs, avoiding covering the yolks completely.
Sprinkle the grated Parmesan cheese over the top, followed by the chopped parsley and chives.
Place the dish on the middle rack of the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time if you prefer firmer yolks.
Remove the dish from the oven and let it cool for 2 minutes. Optionally, sprinkle paprika over the top for color and added flavor.
Serve immediately with toasted slices of crusty bread or a side salad. Enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 521 mg | 40% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
