Baked Eggs
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.95 out of 5 stars
(36)
Ingredients
1 serving
- ½ teaspoon extra-virgin olive oil, per small ramekin
- 2 eggs, per small ramekin
- Sea salt and freshly ground black pepper
- Crumbled feta cheese
- Chopped chives
- Fresh dill
- Sautéed asparagus
- Frozen peas, thawed
- Microgreens
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Preparation
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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Chef's notes
In the spring, I love serving these baked eggs with feta cheese, fresh herbs, microgreens, peas, and sautéed asparagus. Swap out the veggies for cherry tomatoes and basil (or even pesto!) in the summer, roasted butternut squash and parsley in the fall, and sautéed mushrooms and tarragon in the winter. Feel free to vary the cheese too, or skip it to make this recipe dairy-free.
You can easily scale the quantities up or down to match the size of your group. You’ll just need one ramekin per person. No ramekins? A muffin tin or small oven-safe skillets would be fine baking dishes too.
