Parmesan Baked Eggs

baked eggsPinit

If there’s one thing that can make me like eggs, it’s herbs soaked in melted butter.

If there’s one thing that can make me want to bake these five (5!) times in one weekend, it’s herbs soaked in melted butter plus a pile of freshly grated Parmesan cheese.

There is, um, one teeny tiny detail that required me to make them five times. I might have forgotten to set the timer during attempts 1-4?  But isn’t Siri supposed to do that for me?  Come ON, Siri.

Parmesan Baked Eggs

On the other hand, when necessity calls me to eat these five times in 24 hours, I can take one for the team.

You guys, once upon a time I thought I didn’t like eggs. That’s not counting flashy omelets and/or saucy egg bakes.  And not counting the egg whites in my favorite oatmeal ever.

But today, I’m a new woman.  Although technically, I’m not a girl, not yet a woman, and thank you Brit for allowing me to not be a woman yet.  Whatever I am, I’m telling you that plain ol’ eggs coated with a little herb-butter sauciness, a touch of cream, and a sprinkle of cheese can seriously rival your best church cookbook egg bake.

One small thing, though.

You must keep the yolk soft.  The soft yolk is like magic.

When you scoop it into your mouth with toasted and buttered ciabatta bread, you’ll probably start dancing the Cupid Shuffle.

Whether or not you choose to wash all this blissful joy down with a few slices of bacon is up to you, but I’m going to be sitting across the room giving you the stink eye if you don’t.

So there.

Parmesan Baked Eggs

4.9 from 12 reviews
Parmesan Baked Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • ½ tablespoon butter
  • ½ teaspoon oil
  • 1 shallot, minced
  • 1 tablespoon fresh rosemary, minced
  • ½ tablespoon fresh thyme, minced
  • ½ teaspoon sea salt
  • 6 eggs
  • 1 tablespoon heavy cream
  • freshly grated Parmesan cheese
  1. In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
  2. Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.
  3. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
  4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.
I found the timing of this to be really important - down to the minute. The eggs might look like they aren't done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren't as good. Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn't do this because it made it trickier to see if the eggs were done or not.

If we can push the baked eggs out of our minds for a moment {tryingtryingtrying} I’ve been meaning to say thank you for all your feedback on Friday’s post about the Lizard Brain.  It’s awesome to be a part of such a supportive community of fellow food lovers.  So thank you!

Have a great Monday!  Except you should know that’s an oxymoron unless you’ve got a ramekin of baked eggs in front of you.

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  1. That herb butter has me debating about making these for breakfast TODAY. I have to admit though – I am not a soft yolk person. I used to be – when I was six, and I used to love dipping my toast in it. Somewhere around the time I started hating earth worms I started hating liquid yolk though. Maybe I’ll try it. I’ll cross another fear off my 2012 list. And I WILL have it with bacon – as a bribe to myself!

    • If you really hate the soft yolk, you can also bake them all the way through, or part way through, and they will still taste good (trust me, I’ve tried about every variation this weekend). I’m just addicted to dipping my crusty buttery white bread in that runny yolk. :)

  2. I never really been much of a straight up egg person either but I can imagine that these – drenched with cream and herbs and cheese – are just a fabulous little (sort of) breakfast!

  3. Eggs, cheese and bacon – that has to be the perfect Sunday morning breakfast. With the papers. I know what I’ll be having next weekend…

  4. Love this idea! I still need to try baking eggs!

  5. I may just have to be making these this morning!

    • Yes, I think you do! They can be ready in about 15 minutes! And that will give me time to drive to your house for breakfast. :)

  6. gorgeous pictures. beautiful dish. i love saucy eggs (just almost a year ago, I didn’t like them!). great idea with the herb butter mixture :)

  7. These look both delicious and really elegant. It almost makes me want to have company spend the night so I can make this for them the next morning. Almost.

    • Seriously! I served this for brunch with some friends, but company or no company, I totally plan to use this again for a quick and easy but also elegant breakfast.

  8. These look amazing! I swear…..if I ate at your house I’d never want to go back to mine. :)

  9. I’ve had baked eggs on the mind, since a reader suggested pesto eggs! I’m going to try a baked version!

  10. These eggs sound amazing! I will definitely be giving them a try!!

  11. I loved eggs for lunch, not so much for breakfast. This looks like the perfect winter lunch for me. I love dipping a crusty bread in my yolk as well.

  12. Yes, yes, yes! I love baked eggs. I usually do them with spinach or kale layered in there somehow too so I can justifiably call it dinner and not feel bad about it. The soft yolk is clutch. :)

  13. Oo I love a warm runny yolk!

  14. It looks delicious! breakfast is my favorite meal of the day. I gotta show this to the husband as he is the official breakfast maker :)

  15. ooooh! These look so incredibly wonderful

  16. I love love love eggs! Will definitely be trying this soon, thanks for sharing the recipe. Looks like it was totally worth the 5 tries!

    • Ha! Good thing they only take about 15 minutes each, right? My husband was starting to get sick of baked eggs, though. :)

  17. Those look amazing 😀 I totally agree about the yolk – is has to be soft! Although I really do hate uncooked whites. I do love eggs though(when they’re cooked to my picky expectations, haha) Baked eggs are definitely on the menu this week though, can’t wait to try them.

    • I know! I found it actually pretty challenging to get it just right, even though baked eggs are supposed to be easy! I guess if you’re not picky about your eggs, it’s easy, and for picky egg eaters like us, it takes a bit more effort!

  18. The soft yoke scares me… any time I make over easy eggs I LOVE the yoke to be runny.. but the almost cooked runny white egg part makes me sick. How do you perfect your soft yoke without ruining it with the runny white egg part???

    • Well, you make it five times. Seriously.

      I kept forgetting to set the timer and the cream on top made it look like they weren’t done yet, but then I’d get a crumbly cooked yolk. The 4th time I made them, I cooked them just a tad too long so the eggs were totally cooked but the yolks were part runny, part solid. It was a good in-between for people who get grossed out by the whites.

      And on the last one, I just took them out earlier than what I thought I should, knowing that they’d probably be perfectly runny… and they were. I’ve also heard of people putting the ramekins in hot water, which I think helps slow the baking down and heats them more gently to get the perfect white/yolk combo. But I haven’t tried that one yet. :)

  19. This is my hubs idea of a perfect meal!

    This is my idea of perfect photography!

  20. This looks fantastic! Love those bright yellow yolks – they totally make me want to eat this dish right now! :)

  21. I have to try this baked egg thing. I’ve been seeing it around and now this recipe just looks too good to pass up!

  22. Never thought of baking eggs before. I have made a quiche before. I will have to ask my wife is she wants to try this.

  23. These are egg-sactly what I would love right now!! Beautiful photos!

  24. Yes! The soft yolk is a must. I can see myself making this multiple times as well!

    • The good news is that it’s super quick to make, so five times felt like nothing. And totally worth all that egg sampling! :)

  25. i love baked eggs, and this sounds like a great version!

  26. Oh, my. I love eggs and these look so delicious and easy. Lovely photos, as always. :-)

  27. I am so glad I found this on Pinterest because I LOVE eggs, especially runny eggs and dipping into them with some bread- but I’ve been looking for a way to spice my breakfast (or dinner!) up… Thank you!

  28. Damn that Siri… But that looks fabulous!! Will be trying this recipe for the hubby. Thanks for sharing :)

  29. My husband is way more of a dippy egg person than I am, but I could definitely see both of us being impressed with this breakfast :) PS: I am playing catch-up after a crazy busy week…but nothing as awesomely crazy as yours. Bon Appetit?! You’re the real deal! :)

  30. These photos are insane! I want baked eggs with runny yolks at 10:30pm!

  31. Now this is one elegant looking egg dish. I could see myself enjoying this pretty much 7 days week for breakfast. YUM!

  32. I’m the opposite – eggs are one of my favorite things. Ever. I need to make these asap!!

  33. Sometimes I love those little “errors” which require an extra nibble or two to remedy. 😀
    I’m not a huge fan of eggs either (especially when they have a runny yolk,) but this looks too scrumptious to pass up! Rosemary and Parmesan can work their magic on just about anything.
    Lovely presentation!

  34. Lindsey, I just finished making these for our breakfast today, after following a link from Pinterest. They were AWESOME!!!!! I took photos for my blog, but they won’t be anywhere near as pretty as yours, I’m sure.

    If the ramekin wasn’t still so hot, I would have licked them clean, honest…they were THAT good. DH ♥♥♥ them!

    Thank you so much for sharing the recipe & your methods. I WILL be making these again real soon.


    p.s. I just subscribed so I won’t miss any other posts & I’m off to get a 2nd cuppa tea & browse the rest of your pretty blog!

  35. Aashna Pillai says:

    This looks amazing! Can’t wait to try it but i was wondering what temperature would you use for degrees Celsius ?

  36. Hi! Love this photo, clicked over bc it looks identical to my breakfast last Sunday! I also love cheesy herby baked eggs (I used Ina’s recipe), so good!
    Quick question, I love the fork in your photo above. Can you tell me where you purchased the flatware? Would love to get a set for our house. Thanks! -C

  37. Hi!, I´m also a teacher (English teacher to be more expecific) in the afternoons and a cook fan, love to cook for my family and for the blog.
    Thanks for sharing the recipe, I love eggs always.
    Love from the north of Spain

    • Thanks for the comment Marialuisa! I studied abroad in Spain so the country is near and dear to my heart. I was in Seville, but traveled to Barcelona a few times!

  38. This looks incredible! I love parmesan and eggs!

  39. These look amazing. I love baked eggs, and I love eggs with parmesan. Yum yum!!!

  40. These were excellent! I cooked the shallots a little too long and they became browned and crispy but that was totally fine. The timing was almost perfect – at 7 minutes my eggs looked uncooked still so I let it cook for another 2 minutes. I also added the parmesan cheese to the ramekins right before broiling them for two minutes. So delicious – thanks for a great recipe!

    • The timing is so finnicky, depending on your oven and how you runny you like your eggs! Glad my time guidelines seemed to work for you and VERY glad you enjoyed them! :)

  41. This is happening tomorrow am. Beautiful.

  42. I am salivating looking at those pictures! I would have definitely tried this dish, had it not been for the runny yolk. But I am so tempted to try it because it looks so darn good!

  43. Holy cow, that looks amazing. I’d definitely be taking one (or three) for the team with these guys. I love me some good baked eggs. And yes, keeping the yolk soft is VERY important. Yours look perfect. And sinfully delicious.

  44. Made this today for breakfast. Thank you for the lovely recipe. :) So easy AND delicious.

  45. I Love You. I Love You. I Love you!
    Made these yesterday and they were delish! And your instructions made it very simple. Put me in a good mood all day!
    Will be making these again for sure. Not sure of how i stumbled upon your site but if this is any indication i cant wait to try some of your other ideas.

  46. Thanks for sharing this recipe! I made it for the family for Meatless Monday and it got rave reviews – even from the kids that originally thumbed their noses at the offensive green plant-things on top! (I know I’ve got an uphill battle with Meatless Monday here…) Baby steps! We’ve conquered herbs, now we’ll work our way up to more substantial servings of green plant-things. Thanks Lindsay, for helping me prove that green doesn’t equal yuck!

  47. Ashundra says:

    This is the best recipe EVER! I make these eggs at least twice a week, thank you!

  48. Mmmm, this my kind of food, thank-you!

  49. RecipeNewZ says:

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  50. This recipe looks great. I will try it as soon as possible. Hugs from Iceland

  51. Elizabeth H. says:

    I want to try these, but I don’t have any cream or milk because we don’t normally eat dairy. Do you think I can just leave the cream out?

  52. I’m trying these now. Eggs are simple to cook but I still find myself too lazy most mornings to fry them up. Baking them has already shown me how easy this is in comparison. I know I will love them. Hoorah!

  53. Found this gem online today while looking for recipes to actually interest me in breakfast. I am not a morning eater at all, but this recipe is absolutely amazing! It’s everything breakfast should be. I will be following this blog from now on!

  54. These look delicious! Do you think it would be possible to bake them all in one larger dish? Should I raise the temperature of the oven or lengthen the baking time if I do? Thanks!

  55. I’m not seeing where you added the parm to the recipe. I’m assuming at the end under the broiler?

  56. Changed the cream for creme fraiche – even more ‘skinny’ and you can use twice the quantity because of it, which makes the end result really creamy and thick. Add a pinch of nutmeg too for a little spice!

  57. Delicious!
    I know I’m late to this but I just happened across this recipe yesterday and made it for brunch today.
    I slightly over cooked my eggs – totally my bad, if I’d stuck with the time in the recipe they would have been perfect.

  58. What can I use instead of ramekins?

  59. Tried it this morning and followed the directions exactly, but the whites were still clear when I put my fork in to eat. So I put it back in the oven for 5 more minutes and it was more cooked then. I think I would need to bake the eggs for about 12 minutes, then broil for 2, then take then out and rest for 3-5. The herbs worked great though! :)

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