Eggs and cream is the silkiest fifteen-minute breakfast your Instant Pot will ever make. Each ramekin gets a spoonful of cream, a cracked egg, and a shower of chives, then steams under pressure until the whites just set while the yolks stay spoonable. Rich enough to feel indulgent, light enough for every single morning.
Eggs and Cream
(Total Time: 15 MIN| Serves: 4)
Ingredients:
4 Eggs
1 ½ tbsp. Chives
4 tbsp. (60 ml) Cream
Salt and Pepper, to taste
1 ½ cups Water
Directions:
- Pour the water into your Instant Pot.
- Grease 4 ramekins with some cooking spray.
- Pour a tablespoon of cream inside each ramekin.
- Crack an egg into each of the ramekins, and make sure not to break the yolk.
- Season with salt and pepper.
- Sprinkle with chives.
- Arrange the ramekins on the rack inside the IP, and close the lid.
- Cook on MANUAL for 2 minutes.
- Release the pressure quickly.
- Serve and enjoy!
Per Serving (Calories 173 | Total Fats 16.6g | Net Carbs: 0.8g | Protein 5.8g |Fiber: 0g)
Pro Tips
- Grease the ramekins generously — the cooked cream clings to bare ceramic and will tear the whites apart when you scoop.
- Two minutes on Manual with a quick pressure release is exactly what keeps the yolks runny; let the pot release naturally and they firm past soft.
- Crack each egg into a small cup first, then slide it into the ramekin — the only real risk here is a broken yolk.
- Half-and-half stands in for the cream if you must, though the finished eggs lose a little of that luxurious silk.
Frequently Asked Questions
Can I make eggs and cream ahead of time?
They are best straight from the pot, but cooled ramekins keep two days in the fridge. Rewarm them on the Steam setting for one to two minutes until just heated through.
What can I use instead of the cream?
Whole milk works in a lighter way, and coconut cream keeps the dish dairy-free — it just adds a mild sweetness to the finished egg.
Do I need the trivet for this recipe?
Yes. The ramekins sit on the rack above the water so the eggs steam gently instead of boiling in the liquid below.
Recipe Card
Ingredients
Method
- Pour the water into your Instant Pot.
- Grease 4 ramekins with some cooking spray.
- Pour a tablespoon of cream inside each ramekin.
- Crack an egg into each of the ramekins, and make sure not to break the yolk.
- Season with salt and pepper.
- Sprinkle with chives.
- Arrange the ramekins on the rack inside the IP, and close the lid.
- Cook on MANUAL for 2 minutes.
- Release the pressure quickly.
- Serve and enjoy! Per Serving (Calories 173 | Total Fats 16.6g | Net Carbs: 0.8g | Protein 5.8g |Fiber: 0g)
