Name: Baked cream eggs
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 Cup - a2 Milk® Whole; 3 Tbsp. - Butter, divided; 8 - Eggs; Kosher salt and fresh black pepper, to taste; Fresh sprigs of dill; 8 Slices - Sourdough baguette, ½-inch thick

Baked cream eggs

Difficulty

Easy

Preparation

5 mins

Cooking time

5 mins

Servings

1 Cup - a2 Milk® Whole

3 Tbsp. - Butter, divided

8 - Eggs

Kosher salt and fresh black pepper, to taste

Fresh sprigs of dill

8 Slices - Sourdough baguette, ½-inch thick

Directions

Preheat the oven to 500 degrees.
Prepare four ramekins (4.5 inches diameter) with 1 Tbsp. butter.
Pour the milk equally into the buttered ramekins and crack two eggs into each. Season with salt and pepper.
Bake the milk and eggs until the whites have completely set, and the yolks are still soft, about 6-10 minutes.
Toast the baguette slices and spread with the remaining butter.
Sprinkle the baked eggs with fresh dill and serve with the toasted bread.