Serves 1
This recipe is versatile and easy to scale. Double or triple it as needed—just use a larger baking dish and bake until the eggs are set to your liking. Swap in different herbs or add bacon or your favorite vegetables. Think of it as a mini frittata – delicious in its simplicity, while being an invitation for more flavors.
1 teaspoon butter, softened
2 large eggs
2 tablespoons heavy cream
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
3-4 thin slices Point Reyes Brie (1-2 oz)
Heat the oven to 400F.
Coat the inside of an 10-ounce oven safe ramekin with the butter.
In a small bowl, whisk together the eggs, cream, salt and pepper.
Pour eggs into the ramekin and bake for about 10 minutes until eggs are just set. Eggs will look slightly wet on top but will no longer jiggle. Remove from oven.
Top with sliced Brie and return to oven for 3-5 more minutes until Brie is melted.
Top with fresh chives and serve.