Description
Wake up to a café-style breakfast with these Easy Baked Eggs, a quick breakfast idea that feels special but comes together in minutes. Creamy whites, soft yolks, a little parmesan, and fresh herbs bake together in cozy ramekins for a simple, satisfying dish that works for busy weekdays or slow brunches. Serve them with toast, fruit, or roasted veggies for easy breakfast ideas, light dinner ideas, or a healthy snack any time of day. This easy recipe is versatile, comforting, and perfect when you’re craving fuss-free food ideas that still feel a bit indulgent.
Ingredients
4 large eggs
4 teaspoons unsalted butter softened, for greasing ramekins
4 tablespoons heavy cream
0.25 teaspoon fine salt
0.25 teaspoon freshly ground black pepper
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley or chives, for garnish
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce oven-safe ramekins with the softened butter, coating the bottoms and sides well. Place the ramekins in a shallow baking dish or roasting pan.
2. Pour 1 tablespoon of heavy cream into each ramekin. Sprinkle a small pinch of salt and pepper into the cream in each dish so the eggs are seasoned from the bottom.
3. Crack each egg into a small bowl, then gently slide it into a prepared ramekin, keeping the yolk intact. Repeat with the remaining eggs so each ramekin holds one egg.
4. Sprinkle the grated parmesan evenly over the tops of the eggs, focusing mostly on the whites and edges so the yolks remain visible.
5. Transfer the baking dish with the ramekins to the oven and bake for 10–14 minutes, or until the whites are just set and the yolks are cooked to your liking. Start checking around 10 minutes, as ovens vary.
6. Carefully remove the ramekins from the oven and let them rest for 1–2 minutes; the eggs will finish setting slightly as they sit.
7. Garnish each baked egg with chopped fresh parsley or chives and an extra crack of black pepper, then serve immediately in the ramekins with toast, avocado, or your favorite breakfast sides.
Notes
For the perfect texture, avoid overbaking the eggs—pull them from the oven when the whites are just set and the yolks still have a gentle wobble, as they will continue to firm up slightly while resting out of the oven.
- Prep Time: 5
- Cook Time: 12
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 baked egg ramekin
- Calories: 190
- Sugar: 1
- Sodium: 260
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 9
- Cholesterol: 215