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German Baked Eggs in Ramekins | Baked with Herb Sour Cream
(0)
25 min
Quick
Knuspr-Küche
Ein feiner deutscher Brunch-Klassiker aus dem Ofen: Frische Landeier werden im Keramiktöpfchen auf einem samtigen Bett aus würzigem Kräuter-Schmand im Wasserbad sanft gebacken. Außen cremig gestockt und im Kern wachsweich flüssig – perfekt zum Dippen mit knusprig geröstetem Bauernbrot.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease two ovenproof ceramic ramekins, each with a dab of softened butter. Prepare an ovenproof baking dish for the water bath and bring water to a boil.
Wash the fresh chives, shake dry, and cut into fine rings. In a small bowl, stir the sour cream with two-thirds of the chives, a pinch of fine table salt, ground black pepper, and a pinch of ground nutmeg until creamy.
Layering & Baking
Evenly spread the seasoned herb sour cream over the bottom of both buttered ramekins. Use a teaspoon to form a small well in the centre of each.
Chef's tip
The perfect consistency: Check briefly after 12 minutes of baking. The egg white should be milky white and gently set, while the yolk still springs softly when the ramekin is gently shaken.
Savory variation: If you prefer it even heartier, you can fold a few crispy rendered bacon cubes or grated mountain cheese into the sour cream before adding the eggs.
30 min
Under an hour
