Ingredients
AT YOUR LOCAL GROCERY STORE
- 1 Ramekin
- 2 Eggs
- 1/4 Cup of Cream
- Cherry or Diced Tomatoes
- Parsley
- Salt & Pepper
Step 1
- To begin, bring the cream and eggs up to room temperature. Heat your oven to 350°F. Next, place your greased ramekins in a baking dish. We will be creating a water bath. Add eggs, cream seasoning, and tomatoes into the ramekin. Place them in the baking dish.
Step 2
- Next, slide out your oven rack and put your baking dish with ramekins onto the rack. Add warm water to the baking dish. Make sure the water is up to half the height of the ramekin. Carefully slide the rack back into the oven. Bake for 12-15 minutes. You can check the doneness of the yolks by how solid they become.
Step 3
- Once the egg whites are solid and the yolk begins to solidify, carefully remove the tray from the oven. If the eggs need more cooking, cover and allow them to sit in hot water. Check on them often!
Step 4
- To serve, carefully remove them from the baking dish using a flat splatula underneath the ramekin. Serve with parsley as a garnish. When served, this recipe makes a rich egg yolk & cream combination!
- CHEF TIPS: Did you know? Our French Vanilla Crème Brûlée comes with 2 terra cotta Ramekins that can be repurposed for this dish!
