Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons salted butter, plus more for greasing
  • 1 large red bell pepper, thinly sliced
  • 1 leek, trimmed and minced
  • 1 bunch green onions, white and light green parts only, minced
  • 6 large eggs
  • 12 tablespoons heavy cream
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 ounces freshly grated Parmesan cheese
  • Chopped fresh flat-leaf parsley and/or chives, for serving
  • Crusty bread, for serving

Instruction

  • Preheat the oven to 375°F
  • Grease 6 ramekins with butter and arrange them on a rimmed baking sheet
  • Melt the butter in a small skillet over medium heat
  • Add the bell pepper, leek, and green onion
  • Cook, stirring occasionally, until the bell pepper is tender, about 6-7 minutes
  • Divide the mixture evenly among the prepared ramekins, creating a small well in each one
  • Carefully crack one egg into each well, then top each egg with 2 tablespoons of the heavy cream
  • Season with salt and pepper, then sprinkle on some of the Parmesan.Bake until the egg whites are barely set and yolks are still runny, 10 to 15 minutes
  • (The eggs will continue to cook after they come out of the oven)
  • Garnish with parsley and/or chives, if desired
  • Serve warm with crusty bread alongside.