This recipe can easily be scaled up or down; just adjust the water-bath vessel accordingly to the number of ramekins it will house.
- About 1 tablespoon softened or melted butter
- 4 large eggs, at room temperature
- 4 tablespoons heavy cream
- Kosher salt
- Black pepper, freshly cracked
- Parsley, minced, or other fresh herbs, for serving (optional)
- Flaky sea salt, for serving (optional)
- Preheat the oven to 350°F. Bring a teakettle filled with water to a boil. Brush the interior of 4 4- to 6-ounce ramekins with butter (divided evenly between them).
- Crack an egg into each ramekin. Top each egg with 1 tablespoon of cream and a pinch of salt and pepper.
- Place the ramekins in a casserole dish. Carefully pour boiling water into the casserole dish until it reaches halfway up the sides of the ramekins. Bake the eggs until the yolks are just barely set — the eggs will continue to cook due to carryover cooking, about 18 to 22 minutes.
- Sprinkle with parsley, if using, and serve with flaky sea salt.
- Eggs, Breakfast/Brunch
- 4 servings