DESCRIPTION
Eggs à la Paysanne is a rustic French-inspired dish that combines tender baked eggs with a savory cream infused with onion and garlic. Rich yet uncomplicated, this comforting recipe is perfect for breakfast, brunch, or a light evening meal served with crusty bread.
EQUIPMENT
INGREDIENTS
6 large eggs
½ cup heavy cream
2 tbsps grated onion
1 garlic clove, minced
½ tsp kosher salt
⅛ tsp black pepper
INSTRUCTIONS
- Preheat the oven to 325°F (163°C).
- In a small bowl, combine the heavy cream, grated onion, and minced garlic until well blended.
- Pour the cream mixture evenly into the bottom of an oven-safe baking dish.
- Carefully crack the eggs over the cream mixture, spacing them evenly.
- Season the eggs with salt and black pepper.
- Place the baking dish into a larger baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the baking dish.
- Bake for 12 to 16 mins, or until the egg whites are fully set and the yolks have reached your desired doneness.
- Carefully remove the baking dish from the water bath and serve immediately in the same dish.
RECIPE NOTES
Heat Adjustment Suggestions
Bake the eggs just until the whites are set for creamy yolks. If you prefer firmer yolks, continue baking for an additional 2 to 3 mins. Avoid overcooking, as the cream sauce may separate if exposed to excessive heat.
Make-Ahead Tips
The cream mixture can be prepared up to one day in advance and refrigerated. Stir well before using. Assemble and bake the eggs just before serving for the best flavor and texture.
Serving Suggestions
Serve with toasted French bread, buttered sourdough, flaky biscuits, roasted potatoes, or sautéed spinach. Garnish with chives, parsley, or a light sprinkle of grated Gruyère or Parmesan cheese for added richness.
EGGS À LA PAYSANNE (Creamy Baked Eggs with Onion and Garlic)
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C).
- In a small bowl, combine the heavy cream, grated onion, and minced garlic until well blended.
- Pour the cream mixture evenly into the bottom of an oven-safe baking dish.
- Carefully crack the eggs over the cream mixture, spacing them evenly.
- Season the eggs with salt and black pepper.
- Place the baking dish into a larger baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the baking dish.
- Bake for 12 to 16 mins, or until the egg whites are fully set and the yolks have reached your desired doneness.
- Carefully remove the baking dish from the water bath and serve immediately in the same dish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 210
Protein: 12 g
Carbohydrates: 3 g
Fat: 17 g
Saturated Fat: 8 g
Cholesterol: 225 mg
Sodium: 290 mg
Fiber: 0 g
Sugar: 2 g
| Prep Time: 10 mins | Cook Time: 15 mins |
| Total Time: 25 mins | Yield: 6 servings |
| Difficulty: Easy | Eggs A La Paysanne Recipe |
