Herb Baked Eggs

IMG_3682When I need to eat something, but am feeling lazy or am super busy, I make baked eggs. They are so easy to make! All you have to do is crack an egg into a ramekin, or other ovenproof dish, and bake until the egg is cooked.

This is a basic technique that can be expanded upon in infinite ways. Sometimes I make a nest of vegetables at the bottom before adding in the egg. Other times, I’ll add meat or a sauce to make the dish more substantial. However, the classic variation that I assemble the most often is the one seen here. It’s simply eggs topped with a little cream, herbs, and cheese. Use whatever herbs and cheese you have on hand.

The hardest thing about baked eggs is knowing when they are cooked. It takes practice and a keen understanding of your oven’s temperature. The eggs will continue to cook once you remove them from the oven. Also, don’t use a dish that is too wide — essentially a 7-ounce ramekin is best. The ideal cook time for my oven is 12 minutes, but it might be different for your oven. Practice makes perfect.

IMG_3677Herb Baked Eggs

2 tablespoons basil, chopped
2 tablespoons parsley, chopped
1/3 cup finely grated parmesan cheese
4 tablespoons butter, at room temperature
4 eggs
4 tablespoons cream
Salt and freshly ground black pepper
Toast, optional for serving

  1. Preheat the oven to 375°F.
  2. In a small bowl, combine the herbs with the cheese.
  3. Rub the inside of 4 ramekins with 1 tablespoon of butter each. Make sure to coat the entire inside of the ramekin.
  4. Carefully, to not break the yolk, crack an egg into each of the ramekins.
  5. Pour 1 tablespoon of cream over each of the eggs.
  6. Divide the herb and cheese mixture evenly over the top of the eggs. Season each egg generously with salt and freshly ground black pepper.
  7. Place the ramekins on a baking sheet and cook in the oven for 12 minutes, or until the whites are just set, but the yolk is still runny. Remove from the oven and transfer the ramekins to four plates. Enjoy with toast, if desired.

Serves 4.


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