These baked eggs are perfect for entertaining, featuring eggs, Parmesan and fresh herbs baked in a ramekin until the eggs are set and the yolk is runny.
This one is a special little breakfast dish, made first for us by our dear friend Lindsay during a visit to Minnesota. She whipped up these baked eggs with Parmesan, some fresh herbs, and a little cream, and we were smitten. We immediately had to give them a try, and have enjoyed them since then as special breakfasts when we’re entertaining, most recently with our sweet niece and nephew visiting from Arizona. We made these baked eggs and they were a total hit. Keep reading for the recipe!
How to make baked eggs in a ramekin
How to make baked eggs? Here, they’re baked in a ramekin: which is simply a fancy word for a small oven proof cup! You could use any small oven proof individual sized dish you like for these eggs. To make them, mince up a shallot and some fresh herbs. Then saute them in a mix of butter and olive oil until they’re fragrant and savory. Prepare your ramekins and crack the eggs inside, adding a bit of milk and the shallots and herbs. Bake for only 7 minutes, then finish them off for a few more minutes in the broiler. The key is removing the baked eggs from the oven when the egg whites are just set, but the yolk is still runny. Eat them with some crunchy toast, it’s quite the treat!
It takes a just a bit of prep time to throw together these baked eggs in the morning. To speed it up, you could mince the shallot and herbs the night before, which makes for an easy assembly. These baked eggs are just perfect as a brunch option for entertaining. We’ve also made them for Mother’s Day to rave reviews.
Looking for more egg recipes?
Love eggs? Here are some favorite egg recipes for every meal of the day:
- Vegetarian Spinach Quiche
- Simple Eggs and Black Beans
- Vegetarian Carbonara
- Roasted Tomato & Asparagus Frittata
- Egg Pizza with Scallions
- Grilled Cheese with Mayo & Boiled Egg
- Healthy Rice Bowls with Fried Egg
- Egg Salad Sandwich
This baked eggs recipe is…
Vegetarian and gluten free.Print
Make ahead tip: Mince the shallot and chop the herbs the night before for a quicker assembly.
- 1 large shallot
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons butter, divided
- ½ teaspoon oil
- 8 eggs
- 1/4 cup milk (or cream)
- ¼ cup freshly grated Parmesan cheese
- Kosher salt
- Fresh ground black pepper
- Preheat the oven to 375°F.
- Mince the shallot. Remove the leaves from the thyme and rosemary, then finely chop them.
- In a small saucepan, heat the butter and olive oil at medium high. Add the shallot and saute until soft and fragrant, about 3 to 5 minutes. Turn off the heat, add the herbs and salt, and stir to combine.
- In the bottom of each of 4 ramekins, place a small pat of butter (about 1 teaspoon). Set the ramekins on baking sheet and place the tray in oven for a few minutes until butter is melted.
- Remove ramekins from oven, add 1 tablespoon of milk 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 high broil setting and broil the eggs for another 3 to 4 minutes. Remove from the oven when egg whites are just set and yolks are still soft. Top each with 1 tablespoon Parmesan cheese; season with kosher salt and fresh ground black pepper. Let stand for about 5 minutes until the cheese is melted.
Adapted from Pinch of Yum
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: Baked eggs, Baked eggs ramekin, Egg recipes, Brunch recipes, Parmesan Eggs, Recipes with Eggs, Breakfast Recipes
Looking for more brunch recipes?
Outside of these baked eggs in a ramekin, here are some of our favorite brunch recipes:
- Banana Pancakes with Berries & Coconut Bacon
- Acai Bowl Recipe
- Dippy Eggs with Toast Soldiers
- Bloody Mary Recipe
- Chai Waffles with Berry Compote
- Carrot Cake Baked Steel Cut Oatmeal
- Healthy Granola Recipe
- Best Fluffy Gluten Free Waffles
- Breakfast Pizza
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.