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Made this today for breakfast. Thank you for the lovely recipe. 🙂 So easy AND delicious.
Ashley
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 these baked eggs 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.
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
- Total Time: 25 minutes
- Yield: 3 1x
Description
The simplicity of these Parmesan baked eggs is what makes them so amazing! Butter, shallot, herbs, garlic, eggs, and cream.
Ingredients
- 1/2 tablespoon butter
- 1/2 teaspoon oil
- 1 shallot, minced
- 1 tablespoon fresh rosemary, minced
- 1/2 tablespoon fresh thyme, minced
- 1/2 teaspoon sea salt
- 6 eggs
- 1 tablespoon heavy cream
- freshly grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Keywords: baked eggs, parmesan eggs, parmesan baked eggs, egg recipe
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.
This was amazing ! So easy but I did overcook the eggs. But will definitely make again!
I love the recipe and I’m doing it. I’m pretty wholeheartedly on this track, and I make efforts to never make the same thing over and over. So, have you made anything similar since? I’d love to hear about it.
We haven’t, but we should! This recipe is so yummy!
Source: Ina Garten, Barefoot in Paris (2004)
I made this for dinner tonight and followed the instructions exactly and they were still raw. It took at least double the time to cook.
I made this for a brunch I hosted a couple of months back and my friends still talk about those eggs! You’re right tho, the timing has to be so precise – I overcooked them and the yolks were not runny anymore but still delicious! I’m making them again for this Easter Sunday’s brunch I’m hosting and this time i’ll watch that timer like a howl LOL Plus, I use vintage Royal Worcester’s ramekins so that adds another level of sophistication to this dish ❤️
I’m wondering at what point the Parmesan cheese goes in, I don’t see it in the directions anywhere. Thanks
Is there a way to save all these yummy recipes on your website? I like so many of them.
What size ramekins do you use? I always have a tough time deciding how big or small of a ramekin is needed for a recipe!
Have you made this with spinach at all? I would like to add spinach in, however, just need some advice on how to incorporate it. Thanks!
Hi there, I have tried the above twice already. This is a must every alternative weekend.
You are right the 7 minute cooking is very important or else you get a cooked yolk :-))
I only wanted to buy one. Set of stoneware ramkins, $30. , I pushed the clicker wrong. Might I Change that order?
I made this recipe last night. A bit overcooked, but still good. I tried to warm up some leftovers to have them for dinner tonight, but they were even more overcooked. Any recommendations for making them ahead?
We haven’t tried making them ahead so can’t say! It’s definitely a morning-of type of dish. 🙂
I have made this recipe soooo many times and I LOVE how it turns out every time. The eggs are soft and so delicious. The thyme and rosemary are perfect in this dish. I eat it with toast and I am HAPPY HAPPY HAPPY. Thank you for creating a recipe that I now call a staple comfort food : )
Love hearing that! Thanks, Vicky. 🙂
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! 🙂
Thanks for the feedback, Ashlie!
What can I use instead of ramekins?
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.
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!
yummmm! That sounds amazing! Thanks for the comment Ali!
I’m not seeing where you added the parm to the recipe. I’m assuming at the end under the broiler?
yes!
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!
Oh, yum! That sounds awesome – I’ve never tried but let me know if it works!