On a visit to Pawleys Island in South Carolina, I was served this incredible egg dish by our friends Mark and Ginny. I watched as Mark filled an individual ramekin with cream cheese, a cracked egg, basil and cheddar cheese. I was fascinated with how he then poured boiling water into a roasting pan, placed the individual ramekins into the water and baked the eggs to a delicious mixture of tastes and textures. This is my new favorite egg dish! Served in a ramekin or a small mason jar, this breakfast will surprise your guests. Toast served on the side will help with soaking up the egg yolk and cheesy sauce. Get ready for a morning burst of fun and surprise your family and friends like I was! The recipe has been adapted from a friend of Mark’s, Jennifer, who found it in a 1969 edition of Sunset Magazine. It is further adapted here by Two Friends in a Kitchen.
- 12 tablespoons cream cheese
- 6 teaspoons chopped chives or green onions
- 6 tablespoons chopped fresh basil
- 6 large/extra large eggs
- 6 tablespoons whipped cream or whole milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon Coarse Ground Pepper
- 1 teaspoon nutmeg optional
- 3 strips cooked and crumbled bacon optional
- 6 tablespoons chopped ham optional
- 6 tablespoons grated cheddar cheese
- 2 tablespoons chopped Italian parsley
- butter softened
- Grease the inside of each ramekin or small mason jar with butter. Add two tablespoons of cream cheese to the center of each ramekin or container. Using large or extra large eggs, crack the egg over the cream cheese. Top each egg with the chives/onions and basil. If desired, use two eggs per container.
- Add 2 inches of boiling water to a baking pan or roasting pan. Set each of the ramekins or mason jars into the pan of water. Bake in a 350 degree oven for 15-18 minutes or until the eggs are cooked to your preference. Remove from oven and lightly sprinkle chopped parsley on top of each serving. Serve with toast, bacon or yogurt and granola.