Cheesy Baked Cream Eggs

 

1 T. butter

1/4 C. heavy cream

8 eggs

Kosher salt

Freshly ground black pepper

1 T. freshly grated Parmesan cheese

1 T. sliced scallion, green parts only

 

Preheat the oven to 3 75 degrees. Add the butter to a pie dish or an 8- or 9-inch, oven-safe skillet and set it on the middle rack in the oven. Once the butter has melted, swirl the pan to cover the bottom. Pour the cream into the pan, then crack the eggs and slide them into the pan, being careful not to break the yolks. Season with salt and pepper. Bake until the egg whites are set and the yolks are partially cooked, about 8 to 10 minutes. Sprinkle Parmesan cheese over the eggs and return the pan to the oven another 2 to 4 minutes, depending on how well you want your eggs cooked. Remove the pan from the oven, arrange the eggs on plates, and garnish with the sliced scallions.