baked eggs

Parmesan Baked Eggs

17 reviews / 4.6 average

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.

Parmesan baked eggs in a dish and on pieces of bread on a plate.

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.

Piece of bread dipping into parmesan baked eggs.
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Parmesan Baked Eggs


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • 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

Scale
  • 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

  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.

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.

  • Category: Breakfast
  • Cuisine: American

Keywords: baked eggs, parmesan eggs, parmesan baked eggs, egg recipe

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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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Recipe rating

109 Comments

  1. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo
      Lindsay

      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. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo
      Lindsay

      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. 🙂

    1. Pinch of Yum Logo
      Lindsay

      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.

  3. Pinch of Yum Logo
    jackie @ marin mama cooks

    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.

  4. Pinch of Yum Logo
    Ana

    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 🙂

    1. Pinch of Yum Logo
      Lindsay

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

  5. Pinch of Yum Logo

    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.

    1. Pinch of Yum Logo
      Lindsay

      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!

  6. Pinch of Yum Logo
    Grant

    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???






    1. Pinch of Yum Logo
      Lindsay

      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. 🙂

  7. Pinch of Yum Logo

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

  8. Pinch of Yum Logo
    Russell at Chasing Delicious

    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!

    1. Pinch of Yum Logo
      Lindsay

      I am not usually an egg loving person, but these are my favorite. You’ll have to give it a try! 🙂

    1. Pinch of Yum Logo
      Lindsay

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