Baked eggs are the ultimate cozy breakfast, combining creamy yolks and tender whites in just 20 minutes. The gentle oven heat creates a velvety texture, while the edges crisp up slightly for a delightful contrast. Infused with your favorite herbs or a sprinkle of cheese, every bite is rich, comforting, and utterly satisfying.
This recipe is a game-changer for busy mornings, with only 5 minutes of prep and 15 minutes of hands-off baking. The aroma of warm eggs and herbs fills your kitchen, promising a meal that’s both nourishing and indulgent. Perfectly customizable, it’s a dish that feels special yet effortless every time.
Ingredients for Perfect Baked Eggs
- ½ teaspoon extra-virgin olive oil (per small ramekin, for greasing)
- 2 eggs (per small ramekin, fresh for best results)
- Sea salt and freshly ground black pepper (to taste)
- Topping options:
- Crumbled feta cheese
- Chopped chives
- Fresh dill
- Sautéed asparagus
- Frozen peas, thawed
- Microgreens
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 4.5-inch ramekin with the olive oil and place it on a baking sheet for easier handling.
- Crack 2 eggs into the prepared ramekin. Season lightly with sea salt and black pepper to taste.
- Bake for 10 to 15 minutes (we recommend about 12 minutes), or until the egg whites are just set and the yolk is still runny. If using a muffin tin, bake for 9 to 12 minutes.
- Check for doneness: The eggs should look slightly underdone when removed from the oven, as they will continue to set while cooling.
- Add toppings like crumbled feta, chopped chives, fresh dill, sautéed asparagus, thawed peas, or microgreens, if desired. Serve immediately and enjoy!
Creative Topping Ideas to Elevate Your Baked Eggs
Take your baked eggs to the next level with these flavorful topping ideas! Try crumbled goat cheese for a tangy twist, or add roasted cherry tomatoes for a burst of sweetness. For a Mediterranean vibe, sprinkle with kalamata olives and a drizzle of tahini. If you’re feeling adventurous, top with spicy harissa or pickled red onions for a zesty kick. The possibilities are endless—mix and match to suit your taste!
Perfect Pairings: Serving Suggestions
Baked eggs are incredibly versatile and pair beautifully with a variety of sides. Serve them with toasted sourdough or crusty baguette for dipping into the runny yolks. For a heartier meal, add a side of sautéed spinach or roasted potatoes. They also make a great addition to a brunch spread alongside fresh fruit or a simple green salad. Don’t forget a cup of coffee or tea to complete the experience!
Time-Saving Tips for Busy Mornings
Short on time? Prep your toppings the night before to streamline your morning routine. Chop chives, thaw peas, or sauté asparagus ahead of time and store them in the fridge. You can also crack the eggs into the ramekin and cover it with plastic wrap, then bake it straight from the fridge. If you’re using a muffin tin, bake multiple portions at once for easy meal prep—just reheat gently in the oven or microwave when ready to eat.
Storage and Reheating Made Simple
If you have leftovers, store baked eggs in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 300°F for about 5 minutes, or microwave in 15-second intervals until warmed through. Be careful not to overcook, as the yolks can become rubbery. For best results, enjoy them fresh, but reheating works well in a pinch!
Common Questions Answered
Wondering if you can use a different dish? Absolutely! A muffin tin works great for individual portions, or try a small oven-safe skillet for a rustic presentation. Can you bake more than two eggs at a time? Yes, just adjust the baking time slightly—keep an eye on them to avoid overcooking. For a creamier texture, add a splash of heavy cream or milk before baking. Experiment and have fun with it!
Baked Eggs
Ingredients
- ½ teaspoon extra-virgin olive oil per small ramekin
- 2 eggs per small ramekin
- Sea salt and freshly ground black pepper
Topping options
- Crumbled feta cheese
- Chopped chives
- Fresh dill
- Sautéed asparagus
- Frozen peas, thawed
- 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.