Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Breakfast & Brunch
Appetizers
Ingredients
3 tbsp Unsalted butter, plus more for ramekins
3 slices White sandwich bread, cut into small cubes
Coarse salt n grd pepper
1 Sm. onion, thinly sliced (1 cup)
4 Lg. eggs
1/4 cup Heavy cream
Preparation
1. Preheat oven to 375 F. Butter four 8-oz. ramekins or custard cups. Set a kettle of water to boil.
2. Meanwhile, in a med. skillet, heat 2 tbsp butter over med.-low. Add bread; cook, tossing ocassionally, until lightly browned, 6 to 8 mins. Season with salt and pepper, and transfer to a bowl; reserve skillet.
3. Melt remaining tbsp butter in skillet over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 mins.
4. Dividing evenly, spoon onion into ramekins, and top with croutons. Gently break 1 egg into each ramekin (keeping the yolk intact, see below.) Top each egg with 1 tbsp cream, and season with salt and pepper. Place ramekins in an 8-in sq baking dish, and pour enough boiling water to come halfway up side of ramekins. Bake until whites are set, 15 to 18 mins.
5. Carefully remove ramekins from water bath, and serve immediately.
Cook's Notes
Nutrition Information