Baked Eggs
User Reviews
5
Baked Eggs
Description
Baked Eggs are prepared by greasing small ramekins with olive oil and cracking two eggs into each. The eggs are baked in a preheated oven at 375°F for about 10–15 minutes until the whites are set while the yolks remain soft and runny. This gentle baking method produces tender eggs with a slight caramelization on the edges if timed correctly.
After baking, various toppings such as crumbled feta cheese, chopped chives, fresh dill, sautéed asparagus, thawed peas, or microgreens can be added to enhance flavor, texture, and presentation. The toppings offer salty, herbal, and fresh vegetable notes that complement the creamy eggs.
Baked eggs serve well as an elegant breakfast or brunch option and can be cooked in muffin tins for smaller portions. Careful timing prevents overcooking, ensuring the desired yolk consistency. The ramekins on a baking sheet facilitate handling and oven placement.
Ingredients
- ½ teaspoon extra-virgin olive oil per small ramekin
- 2 egg per small ramekin
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Topping options
- feta cheese crumbled
- chives chopped
- dill fresh
- asparagus sautéed
- peas thawed, frozen
- microgreens
Instructions
- Preheat the oven to 375°F and grease a 4.5-inch ramekin with the olive oil. Place it on a baking sheet (the baking sheet makes it easier to move the ramekin in and out of the oven).
- Crack 2 eggs into the ramekin and bake for 10 to 15 minutes (we do about 12), or until the egg whites are just set and the yolk is still runny. If using a muffin tin, bake 9 to 12 minutes. Be careful not to overcook, the baked eggs should look a little underdone as you take them out. They’ll set a bit more as they cool out of the oven.
- Top the baked eggs with feta, chives, dill, asparagus, peas, and/or microgreens, if desired, or see the blog post above for additional topping ideas.
User Reviews
Overall Rating
5
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