Baked Eggs with Parmesan

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.

Parmesan Herb Baked Eggs | A Couple Cooks

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.

Parmesan Herb Baked Eggs | A Couple Cooks

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This baked eggs recipe is…

Vegetarian and gluten free.

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Baked Eggs with Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

Make ahead tip: Mince the shallot and chop the herbs the night before for a quicker assembly.


Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F.
  2. Mince the shallot. Remove the leaves from the thyme and rosemary, then finely chop them.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

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

Cookbook Author and photographer

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.

14 Comments

  • Reply
    [email protected]
    December 31, 2013 at 12:35 am

    Another delicious way to eat eggs! And I love the mention of crunchy toast- my husband thinks I’m crazy to let my toast get so crispy :)

    • Reply
      Sonja
      January 2, 2014 at 7:46 pm

      Haha! To each his own, I guess — but we love the crispy kind best too :)

  • Reply
    Amanda
    December 31, 2013 at 11:02 am

    Oh wow. This looks so yummy!

  • Reply
    Tiffany
    December 31, 2013 at 12:24 pm

    Delicious! I have never thought of doing eggs in ramekins before, but I have them on hand, so why not?

    Happy New Year!!!

  • Reply
    Katrina @ Warm Vanilla Sugar
    January 1, 2014 at 7:24 am

    I absolutely love baked eggs! These sound dreamy :)

  • Reply
    Jocelyn (Grandbaby Cakes)
    January 2, 2014 at 11:44 am

    Can I pretty please have some of these for breakfast? Beautiful!

  • Reply
    andy
    January 2, 2014 at 11:17 pm

    These were as delicious as they sounded.. Yolk firmed up a bit.. Will have to take out sooner next time! Thx for the great recipe..

  • Reply
    Ice
    January 4, 2014 at 7:25 pm

    Wow! I love eggs! I will definitely try this one out. Thanks!

  • Reply
    Sarah Rose
    January 6, 2014 at 4:10 pm

    Yum! I can’t wait to try those – perfect for a cold winter morning!

    Thanks for Sharing.

    Sarah

  • Reply
    Lindsay
    January 7, 2014 at 4:52 pm

    Aw you guys. Good times, good times. :)

  • Reply
    Rave
    January 18, 2014 at 9:11 pm

    This is the perfect breakfast to me. I take coffee, toast and some cream of butter that is all. Egg will keep me worse.

  • Reply
    Svilan
    April 13, 2014 at 7:59 pm

    This recipe looks amazing, but if I’m not a fan of shallots, what would you suggest as best alternative?

  • Reply
    Ali
    November 29, 2014 at 10:29 am

    Thank you! I am so making these for my next brunch get together.

  • Reply
    Cyndy
    January 25, 2015 at 11:57 am

    I have made these without the shallots, and without the fuss of a broiler. They take 20-22 minutes to bake and are fabulous.

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