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French Baked Toast and Eggs in Cream

5 from 2 votes
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  • 4 slices bread
  • 4¬† tablespoons softened butter
  • 1 cup heavy cream
  • pinch of salt and pepper
  • 4 large eggs
  • 3 tablespoons chopped fresh chives


  • Preheat the oven to 375 degrees F. Rub a baking sheet with 1 tablespoon of the softened butter.
  • Take the remaining butter and spread it on both sides of each slice of bread. Heat a skillet over medium heat and add the bread (most likely in batches), cooking until it is toasted and golden brown on both sides. Place each side on the buttered baking sheet.
  • Heat the cream in a saucepan over low heat until it is simmering. Seasoning it with the salt and the pepper. Drizzle a tablespoon or 2 evenly over each slice of bread.
  • Crack each of the eggs onto a slice of bread. Pour the remaining cream over the eggs. Bake the toast for 13 to 15 minutes – 13 minutes will still result in a mostly runny egg. Sprinkle on a bit of salt and pepper.
  • Cover¬†with the chives and serve immediately!


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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