Baked Eggs for a Crowd

Name: Baked Eggs for a Crowd
Total time: 15 min
Ingredients: 2 tablespoons butter, cut into small cubes, plus more for greasing the pan; 1 1/2 cups heavy cream or half-and-half; 12 to 16 eggs (depending on your crowd); 1/2 teaspoon freshly grated nutmeg (optional); Flaky sea salt, such as Maldon; Freshly ground black pepper; 1/3 cup chopped mixed herbs, such as mint, parsley, dill, basil and chives; 16 pieces of toast or 8 English muffins, halved and toasted

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Total: 15 minutes

Servings: 8

Cost: $5.59 /serving

Author : Sarah Copeland

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Ingredients

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2 tablespoons butter, cut into small cubes, plus more for greasing the pan1 1/2 cups heavy cream or half-and-half12 to 16 eggs (depending on your crowd)1/2 teaspoon freshly grated nutmeg (optional)Flaky sea salt, such as MaldonFreshly ground black pepper1/3 cup chopped mixed herbs, such as mint, parsley, dill, basil and chives16 pieces of toast or 8 English muffins, halved and toasted

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Instructions

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Step 1

Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.

Step 2

Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

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