This recipe for Báked French Eggs is my táke on án old French technique of cooking eggs in the oven. Using your hándy muffin tin you cán máke eggs for everyone át one time. Drizzled with creám, or á little melted butter, ánd seásoned these eggs cán be báked to your liking in doneness ánd they reheát like á dreám. Don’t you just háte it when you háve á house full of guests, ánd you cán only cook 3 eggs át á time to serve them? This technique solves thát dilemmá forever.
Ingredients
- 12 lárge eggs or desired ámount
- 8 oz gráted or shredded Pármesán cheese
- 1/2 cup heávy creám more or less depending on how mány eggs being prepáred
- sált ánd bláck pepper to táste
Instructions
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