Description
Cook some cream down until thick, add cheese, top with eggs and cook until set but the yolks are still runny…and what do you have? THE BEST BREAKFAST EVER!
Ingredients
Scale
- 3/4 cup finely grated Parmesan cheese
- 1/4 cup good-quality white cheddar
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme, finely chopped, plus more for serving
- Salt and freshly ground pepper, to taste
- 2 tablespoons butter
- 4 large eggs
Instructions
- Preheat the oven to 375°. In a measuring cup, combine the Parmesan, cheddar, cream, thyme, salt and pepper.
- Prepare two 6-inch cast-iron skillets by heating 1 tablespoon of the butter over medium-high heat. Alternatively, if you don’t have mini skillets, you can make this in one serving in a large cast-iron or non-stick skillet. Add half the cream mixture to each skillet and cook until the mixture is bubbling, 6 to 7 minutes. Remove from the heat and allow to cool for a few minutes; you don’t want the mixture to still be bubbling when you place the eggs in. Crack two eggs into a small bowl and pour them into one skillet; repeat with the second skillet. Place in the oven and cook for 6 to 8 minutes, until the whites are just set but the yolks are still runny. Sprinkle with salt and pepper and garnish with a few thyme leaves. Let cool for a few minutes before serving.
Notes
Inspiration: Parmesan Skillet Eggs, Cravings by Chrissy Teigen
- Category: Breakfast & Brunch, Eggs