These rich, creamy eggs couldn't be easier to make-just be sure not to overbake them, as the eggs continue to cook after they're removed from the oven.

Ingredients

1. Preheat oven to 375 degrees F (190 degrees C).
2. Butter four 6-ounce ramekins [for recipe serving 4] and sprinkle the bottom and sides with the salt and cracked pepper.
3. Break 1 egg into each ramekin. Top each egg with 1 Tbsp. cream.
4. Set the ramekins in a baking dish and add enough boiling water to come halfway up the sides of the ramekins. Loosely cover the ramekins with foil and place in the oven.
5. Bake until the egg white is lightly set and the yolks are still quite soft, about 6 to 7 minutes (check for doneness by gently shaking a ramekin).
6. Serve the eggs in the ramekins, garnished with chives.

Nutritional Analysis