Description
This Baked Eggs recipe offers a simple and delicious way to prepare eggs with a creamy texture and customizable toppings. Perfect for a quick breakfast or brunch, the eggs are baked in individual ramekins, allowing for precise cooking and easy portion control. Toppings like feta cheese, Parmesan, sun-dried tomatoes, fresh herbs, and crispy bacon crumbles add bursts of flavor and texture.
Ingredients
Scale
Eggs & Butter
- 2 tablespoons unsalted butter (melted, ¼ stick)
- 8 large eggs
Seasonings
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Optional Toppings
- Feta cheese (crumbled, to taste)
- Parmesan cheese (grated, to taste)
- Sun-dried tomatoes (chopped, to taste)
- Fresh herbs (such as parsley, chives, or thyme, chopped, to taste)
- Bacon crumbles (cooked, to taste)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Brush the insides of four ramekins generously with the melted butter to prevent sticking and add flavor.
- Prepare eggs: Crack two large eggs into each prepared ramekin, making sure the yolks stay intact.
- Season eggs: Sprinkle kosher salt and freshly ground black pepper evenly over the eggs for balanced seasoning.
- Add toppings: Top the eggs with your choice of feta cheese, Parmesan, sun-dried tomatoes, fresh herbs, and/or bacon crumbles, according to your preference.
- Bake eggs: Place the ramekins on a baking sheet and bake for 14 to 17 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
Notes
- To check doneness, gently jiggle the ramekin; the eggs should be set but still slightly jiggly for soft yolks.
- Use a water bath if you want extra gentle cooking by placing the ramekins in a baking dish filled halfway with hot water before baking.
- Customize with your favorite herbs and cheeses to vary the flavor.
- For a lower-fat version, use cooking spray instead of butter to grease the ramekins.
- Serve immediately for best texture and flavor, as baked eggs can become rubbery if reheated excessively.
