Boursin Baked Eggs
A rich, creamy, and savory baked egg dish featuring Boursin cheese, herbs, and cream — perfect for a luxurious breakfast or brunch.
Ingredients
- 4 large eggs
- 4 tablespoons Boursin cheese (Garlic & Fine Herbs flavor works best)
- 2 tablespoons heavy cream (or milk)
- 1 tablespoon butter (for greasing)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Butter four small ramekins lightly.
- Add 1 tablespoon of Boursin cheese into the bottom of each ramekin.
- Crack an egg into each ramekin on top of the cheese.
- Drizzle a little heavy cream over the egg.
- Season with salt and pepper.
- Place ramekins in a baking dish and fill the dish halfway with hot water (to create a water bath).
- Bake for 12–15 minutes, until the egg whites are set but the yolks are still soft.
- Remove carefully and let cool slightly.
- Garnish with chopped chives or parsley before serving.
Notes
- You can use any flavor of Boursin cheese for variation.
- For a richer taste, use double cream instead of milk.
- Add a sprinkle of Parmesan or Gruyère for extra cheesiness.
- Serve with crusty bread or toast for dipping.
- Perfect for a quick yet impressive brunch menu.