Creamy Parmesan Baked Eggs

And so fall begins to show its colors at the lake.

Creamy Parmesan Baked Eggs

Cook's Notes: I loved the simplicity of this egg dish, which can easily be increased for more servings. It's versatile, too, by adding in bacon bits, ham pieces, broccoli, or tomato chunks. The recipe serves 2 and was adapted from jocooks.com 

Ingredients:

• 1 tablespoon melted butter
• 4 large eggs
• 4 tablespoons heavy cream
• 1 teaspoon parsley flakes or chives, divided
• 1/4 teaspoon dried mustard, divided
• Salt and pepper to taste
• Grated Parmesan cheese

Directions:

• Preheat oven to 425 degrees. Butter 2 four-inch ramekins.
• If adding meat, veggie, or tomato, place it on the bottom of the dish. Add 2 tablespoons of cream to each ramekin. Divide parsley flakes or chives and dry mustard among the ramekins. Grate some Parmesan cheese over the cream mixture.
• Crack 2 eggs one into each ramekin. Salt and pepper to taste and finish with more grated Parmesan cheese.
  
  
  
• Bake for 12 minutes.

Toast, muffin, bagel, or a slice of Lemon Almond Cake, as shown in the photo, is  the perfect accompaniment to the baked egg dish.  

The Lemon Almond Cake recipe link is below 

https://sockfairies.blogspot.com/2019/05/lemon-almond-cake.html