Baked Dilled Eggs


Serves one. I make this for myself for breakfast once or twice a week. I started with a recipe from a Julia Child book, but the yolks kept overcooking, so I made some modifications. The resulting process is a lot of work, but if you like runny yolks and tasty whites, this is the dish for you.
  • 2 eggs
  • 3 tablespoons heavy cream
  • dash of cayenne (1 shake)
  • 1/8 teaspoon caraway seed
  • 1/8 teaspoon black pepper
  • 1/16 teaspoon salt (approx.)
  • 1.5 teaspoons dill weed

(You can substitute basil for the dill weed, but then you have to call it Baked Basil Eggs)

Turn oven on to 400 degrees. Spray a small ramekin or souffle dish (the one I use is 3.5 inches in diameter) with non-stick cooking spray. Stir the cream and the spices together in the souffle dish with a fork. Gently separate the eggs, dropping the whites into the cream mixture and the yolks into another small container. (Lower cholesterol version: Give one of the yolks to the cat. Yolks are good for cats.) Give the whites a brief stir with the fork and then place them in the oven for 2 minutes. (It's okay if the oven hasn't finished preheating.) When the 2 minutes are up, stir the whites again and put them back in the oven. Keeping baking the whites and stirring at 2-minute intervals until they start to set. Then drop the yolks into the middle of the whites, and bake for another 2 minutes. The whites will still be somewhat soupy in the middle, because of the cream. Place the souffle dish on a plate to keep from burning the table when you eat it. Goes well with orange juice.


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Copyright 2002 by Dianne Reis.