Description
Creamy, oven-baked eggs with soft yolks and set whites, perfect for a quick breakfast or a cozy brunch. Customize with cream, cheese, or herbs for extra flavor.
Ingredients
4 large eggs
2 tablespoons heavy cream
1 tablespoon butter or olive oil
Salt to taste
Black pepper to taste
Optional: shredded cheese, chopped herbs, chili flakes
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease ramekins or small baking dishes with butter or oil. If using cream, pour 1/2 tablespoon into each ramekin.
3. Crack one egg into each ramekin. Season with salt and pepper. Add toppings like cheese or herbs if desired.
4. Place ramekins in a baking dish. Add hot water to the baking dish until it reaches halfway up the ramekins.
5. Bake for 12 to 15 minutes, depending on preferred yolk consistency.
6. Carefully remove ramekins and let sit for 1 minute before serving. Serve warm with toast, veggies, or bacon.
Notes
Use a water bath to ensure even cooking and prevent overcooked yolks.
Add your favorite cheese for extra flavor—goat cheese and cheddar work beautifully.
Use muffin tins for baking multiple eggs at once for a brunch crowd.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 210
- Sugar: 1g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: baked eggs, easy breakfast, oven eggs