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Cast Iron Baked Eggs with Herb Cream
Rich, herb-flecked cream bubbles around perfectly set eggs in this rustic cast-iron breakfast. You'll simmer heavy cream with fresh chives, parsley, and dill before gently cracking the eggs right into the pan. As it bakes, the sauce thickens into a savory gravy that's practically begging for crusty bread. Finished with crumbled bacon, it's an impressive morning meal that looks much harder to make than it actually is.
Equipment
- Oven
- Stovetop
- Cast iron skillet
Ingredients
- ½ cup heavy whipping cream
- 2 Tbsp. thinly sliced chives
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh dill
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 8 large eggs
- 4 cooked bacon slices, crumbled (about ½ cup)
Instructions
- 1Preheat the oven to 425°F. In a large ovenproof skillet, stir together the heavy cream, chives, parsley, dill, salt, and pepper.
- 2Bring the cream mixture to a gentle simmer over medium-low heat. Carefully crack the eggs directly into the skillet, making sure you don't stir them into the liquid. Keeping the yolks intact ensures a beautiful presentation and even cooking.
- 3Transfer the skillet to the oven and bake for 6 to 8 minutes, or until the egg whites are fully set and the yolks reach your preferred doneness.
- 4Remove the skillet from the oven and scatter the crumbled bacon over the top before serving.
Notes
- Serving: Pair these rich eggs with thick slices of toasted sourdough or French bread to soak up the herb cream sauce.
- Prep: You can chop the herbs and cook the bacon the night before to make morning assembly even faster.
- Equipment: If you don't have a cast-iron skillet, any heavy-bottomed, oven-safe frying pan will work.
- Tip: The eggs will continue to cook slightly in the hot skillet after you pull them from the oven, so take them out just before they look completely done.
