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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.
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. 🙂
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!
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…
Love this idea! I still need to try baking eggs!
Yes you do! It’s so easy and sooo yummy.
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. 🙂
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 🙂
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.
These look amazing! I swear…..if I ate at your house I’d never want to go back to mine. 🙂
Ha! Thanks Soo.
I’ve had baked eggs on the mind, since a reader suggested pesto eggs! I’m going to try a baked version!
Oooh great idea! I have some pesto in the fridge… I’m going to try that!
These eggs sound amazing! I will definitely be giving them a try!!
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.
Everything is made better with crusty bread, right? 🙂
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. 🙂
Great idea! You’re so healthy. 🙂
Oo I love a warm runny yolk!
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 🙂
Lucky!
ooooh! These look so incredibly wonderful
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. 🙂
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!
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. 🙂
Yep water bath helps every time.
This is my hubs idea of a perfect meal!
This is my idea of perfect photography!
You are too kind. 🙂
This looks fantastic! Love those bright yellow yolks – they totally make me want to eat this dish right now! 🙂
Thanks Sara!
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!
It’s so easy, too (if you remember to set your timer)! 🙂
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.
I am not usually an egg loving person, but these are my favorite. You’ll have to give it a try! 🙂
These are egg-sactly what I would love right now!! Beautiful photos!
Ha! That’s an eggcellent choice.
Sorry. 🙂
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! 🙂
i love baked eggs, and this sounds like a great version!