A delightful twist on the classic baked eggs with cheese, featuring enhanced flavors and textures for a satisfying breakfast or brunch.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the eggs.
Lightly grease two ramekins with olive oil.
Greasing prevents the eggs from sticking and makes cleanup easier.
Crack an egg into each ramekin and season with salt and pepper.
Be careful not to break the yolk for a visually appealing presentation.
Sprinkle shredded cheddar cheese evenly over the eggs.
Distribute the cheese evenly for consistent flavor.
Pour heavy cream over the cheese in each ramekin.
The cream adds richness and helps meld the flavors together.
Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny.
Adjust the baking time to achieve your preferred egg consistency.
Toast the bread slices and spread with butter if desired.
Serve the toast warm for the best texture and flavor.
Garnish the baked eggs with fresh parsley and serve with the toast.
Fresh herbs add a burst of color and flavor to the dish.
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