Butter & Cream Poached Eggs is an easy, everyday recipe for breakfast or lunch (or dinner)! If making for a crowd, use the baking method so you can make it for everyone at once.
Why You’ll Love This Recipe
Quick & Easy – Cream and butter poached eggs are a great everyday breakfast or brunch recipe because it comes together in no time with very little effort, plus it tastes fantastic.
Rich & Creamy Flavor – These eggs are rich and creamy with wonderful flavor. You’ll have to resist drinking what is left of the buttery cream sauce!
Brunch Recipe – This easy poached eggs recipe is perfect for large groups when you increase the recipe and poach the eggs in the oven in one large batch.
Butter & Cream Poached Eggs Ingredients
- Real Unsalted Butter: No margarine or spreads here, aim for an 84%-85% butterfat for a richer flavor and creamier texture. The difference in quality will be unmistakable with just a few ingredients in this dish.
- Eggs: I use 2 large eggs but any eggs will work.
- Heavy Cream: The mild and slightly sweet taste of heavy cream pairs well with the butter.
- Salt & Ground Black Pepper: To season and enhance the flavor.
- Chives: To Garnish
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Butter & Cream Poached Eggs
This butter poached egg recipe can be made in the oven or on a stovetop!
Oven Baked Poached Eggs
- Combine Ingredients: Melt the butter, crack the eggs and pour heavy cream over the yolks.
- Bake: Bake in the oven until the eggs are poached to your liking.
- Season & Garnish: Season with salt and pepper to taste and garnish with chives.
Stovetop Poached Eggs
- Combine Cream Sauce: Melt the butter in a small saucepan, pour in the cream and bring to a simmer over medium heat.
- Poach on Stovetop: Carefully drop the eggs into the butter cream and gently simmer until the eggs are done to your liking.
- Season & Garnish: Season with salt and pepper to taste and garnish with chives.
To serve, gently scoop the eggs out of the cream with a spoon, pour remaining cream sauce on top of eggs, and serve immediately. You can also serve in a baking dish and people can serve themselves.
Cream & Butter Poached Eggs Tips & Variations
- You may find it easier to crack eggs into individual ramekins and then slowly slide eggs one at a time into the butter cream.
- If serving family style consider serving plain with seasonings and garnish on the side.
- Add a little spice to this dish such as a spoonful of salsa, hot sauce or chili pepper flakes.
- Avocado, mushrooms, tomatoes, onions, scallions, shallots or fresh spinach would be a delightful addition.
- Grated cheese such as gruyere as the poaching nears completion is divine.
- Try seasoning with garlic powder, dill or thyme too. Everything bagel seasoning or Za’atar would also pair well.
- A splash of lemon juice would add a nice citrusy flavor.
- Serve with bread to soak up the rich and buttery cream sauce.
So many ways to enjoy it!
Butter & Cream Poached Eggs
This is an easy, everyday recipe for breakfast or lunch (or dinner)! If making for a crowd, use the baking method so you can make it for everyone at once.
Ingredients
- 1 tbsp unsalted butter (84%-85% butterfat recommended)
- 2 large eggs
- 1/4 cup high-quality heavy cream
- Salt and ground black pepper, to taste
- Chives, to garnish
Instructions
Oven Baked Poached Eggs
- Preheat oven to 425°F.
- Melt the butter in a small, oven-safe dish (I just pop it in the microwave for 30 seconds). Crack the eggs into the dish, then pour the cream over the yolks into the dish.
- Bake for approximately 8-10 minutes or until the eggs are done to your liking. 8-10 minutes gives a thick yolk that's not runny, so add or subtract a minute or two depending on your preference.
- Season with salt and pepper to taste and garnish with chives.
Stovetop Poached Eggs
- Melt the butter in a small saucepan, pour in the cream and bring to a simmer over medium-low heat for about 5 minutes or until the eggs are poached to your liking.
- Carefully drop the eggs into the butter cream and gently simmer for about 5 minutes or until the eggs are done to your liking.
- Season with salt and pepper to taste and garnish with chives.
Notes
I recommend poaching the eggs in the oven if making this recipe for more than one or two people because you can bake them all at once. Baking time may take longer with a larger batch so monitor until the eggs are done to your liking.
You may find it easier to crack eggs into individual ramekins and then slowly slide eggs one at a time into the butter cream.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 470mgSodium: 545mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 14g
This data was provided and calculated by Nutritionix.
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Carrie
Friday 23rd of February 2024
I made this for myself for brunch today. Followed your recipe, added some of your suggestions like, garlic powder, onion flakes, pepper, green onion.....(used regular butter) Like another poster, I dont like my eggs runny either, so carefully flipped them...grated some white cheddar on them, and then, topped a piece of toasted sourdough with the eggs and remaining sauce....so damn good!!! Thank you!
Ace
Wednesday 23rd of March 2022
Is it possible to bake the eggs until the yolks have barely any run to them at all, or will that overcook something else? I'd like to make this for my family who DOES like a runny yolk, but am hoping I can cook mine much longer with still good results. Thank you!
Kristy Bernardo
Saturday 30th of April 2022
That's completely fine!
Johnette
Monday 28th of December 2020
These did NOT bake in the time you said. It is taking over 15 minutes
Kristy Bernardo
Tuesday 29th of December 2020
Hi Johnette, Sorry to hear this isn't working out for you. Not sure what the issue could be as I make this at least once a week for a quick breakfast and it always takes 8 minutes for me (even after moving and using a different oven). I checked with two of my good friends who also make it frequently and their times are between 8 and 10 minutes. Could it be that your oven temperature is off? I'd try checking that first. Have a great day! - Kristy
Callen
Sunday 16th of June 2019
What is the green stuff in the photos?
Kristy
Wednesday 26th of June 2019
I added snipped chives.