Save to Pinterest This dish features eggs baked gently in ramekins with butter and optional heavy cream, seasoned with salt, pepper, and topped with Parmesan and fresh herbs. The eggs are baked in a bain-marie for even cooking, ensuring tender whites and slightly runny yolks. It’s a quick, elegant breakfast or light meal that pairs well with toast or salad. Variations include adding spinach, mushrooms, or smoked salmon for richer flavor.
I still remember the first time I discovered baked eggs—it was a chilly weekend morning when I wanted something warm but simple. The way the eggs gently set in the ramekins felt like a cozy hug right from the oven.
One unexpected morning, friends showed up early and I whipped up this dish in no time. The look on their faces as they tasted it was priceless—it was my first time nailing the timing perfectly, with the yolk still a little runny.
Ingredients
- Unsalted butter: I always reach for this to avoid overpowering saltiness and it helps create a silky surface for baking
- Heavy cream: Optional but adds a wonderful richness, just a little goes a long way
- Large eggs: Fresher eggs make all the difference, because the whites set beautifully and the yolk stays tender
- Salt and black pepper: Season to taste but gently—just enough to highlight the egg's natural flavors
- Chives or parsley: Fresh herbs add brightness at the end
- Grated Parmesan cheese: Adds a subtle nutty finish that melts perfectly on top
Instructions
- Get Everything Ready:
- Preheat your oven to 180°C (350°F). Lightly butter the ramekins to prevent sticking and add a touch of richness.
- Prepare the Dish:
- Pour a tablespoon of heavy cream into each ramekin if you like it extra creamy. Crack one egg into each, taking care not to break the yolk—that golden center is the star.
- Season and Top:
- Sprinkle salt and pepper just right, then add the grated Parmesan and chopped herbs for a fresh, flavorful touch.
- Set up the Bain-Marie:
- Place ramekins in a baking dish and pour hot water halfway up their sides—this gentle cooking method keeps the eggs tender and prevents overcooking.
- Bake to Perfection:
- Bake for 12 to 15 minutes until the whites are set and yolks remain slightly runny—the smell will fill your kitchen with a warm, inviting aroma.
- Finish and Serve:
- Remove the ramekins carefully, let them cool just a moment, then serve immediately with toast or a fresh salad for balance.
Save to Pinterest This dish became more than breakfast when I shared it at a small family celebration. Everyone savored those little ramekins, and it felt like the perfect comfort food that brings people closer.
Keeping It Fresh
Fresh herbs really brighten up the dish and I love swapping chives for parsley depending on the season. If you're feeling creative, sprinkle a bit of smoked paprika for a sweet smoky edge.
When You're Missing Something
If you don’t have cream, a splash of milk works but don’t expect the same creaminess. You can also layer in sautéed spinach or mushrooms for extra flavor and texture.
Serving Ideas That Clicked
Pairing these baked eggs with crusty bread or a simple salad makes the meal feel complete without stealing the spotlight from the eggs themselves.
- Don’t forget to scrape the ramekin with your toast—that’s half the fun
- A little extra Parmesan on top just before serving adds a melty finish
- Warm a slice of buttered sourdough on the side to balance the creaminess
Save to Pinterest Thanks for letting me share this little gem. I hope it brings you as much comfort and joy as it has to my kitchen and table.
